crockpot shredded Beef Enchiladas

By scratch cook

Ingredients

• 2-3 pounds Chuck Roast
• 6 cloves garlic, pressed
• 15oz can beef broth
• 1 tablespoon chili powder
• 2 teaspoons cumin
• garlic salt and pepper
• 4oz can chopped green chili's
• 10-12 corn tortillas
• 8 oz shredded Monterey jack cheese, divided
• 2 10oz cans enchilada sauce
• toppings: salsa, avocado, sour cream, cilantro

Preparation

Step 1

Trim large pieces of excess fat from roast then cut into 6 to 8 big chunks.
add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture.
Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6 to 7 hours. or until beef shreds easily.
Remove beef then shred and place into large bowl with enough cooking liquid to make it juicy, but not so much that it's dripping.
Stir in green chili's.
Discard remaining cooking liquid.