Ingredients
1 boneless beef chuck roast (1-3/4 pounds)1 envelope taco seasoning1 medium onion, chopped1 cup beef broth2 tablespoons all-purpose flour1 tablespoon cold water6 flour tortillas (8 inches)1 can (4 ounces) chopped green chiles1-1/2 cups shredded Mexican cheese blend, divided1 can (10 ounces) enchilada sauceOptional: Chopped lettuce and chopped tomatoes
Preparation
Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker.
In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture.
Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.
