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  • Shredded Beef Enchiladas

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    Shredded Beef Enchiladas
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 5 lbs. chuck roast
    • 1 lg. onion, diced
    • 1/2 bell pepper, diced
    • 1 1/2 lbs. sharp Cheddar cheese, grated and mix together with 1 1/2 lbs.
    • Monterey Jack cheese
    • 20-24 corn tortillas
    • 3-4 lg. cans Rosarita enchilada sauce

    Directions

    1. Bake roast till well done. Shred. Saute/fry onion and bell pepper in 4 Tbsp. lard (need lard for flavor). Drain and mix with beef. Add in 2 Tbsp. more lard and quick-fry tortillas. Dip tortillas in the sauce, one at a time, stuffing with beef mix and topping with cheese and a spoonful of sauce. Roll closed and place in 9 x 13 inch pan. When pan is full; spread sauce over top of enchiladas. Sprinkle top generously with cheese. Bake at 350 degrees for 35 to 40 min.

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