Ingredients
1 boneless beef chuck roast (3 pounds)1 can (14-1/2 ounces) beef broth2 cups green enchilada sauce1 can (4 ounces) chopped green chiles1/2 cup Mexican-style hot tomato sauce1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon pepper12 flour tortillas (12 inches)Optional toppings: Shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream
Preparation
Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chiles, tomato sauce, salt, garlic powder and pepper.
Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.
