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The Whole Enchilada

(1 Votes)


  • 8 7-inch flour tortillas
  • 1 16-ounce jar taco sauce
  • 1 cup shredded Cheddar cheese
  • Mexican Pot Roast filling, recipe below
  • sour cream
  • green onion, chopped fine

Preheat oven to 375 degrees. Spread about half the jar of taco sauce in the bottom of a 7" x 11" baking dish. Divide the filling equally among the tortillas; roll up, placing seam side down, in the baking dish. Top evenly with the remaining taco sauce and then with cheese. Bake for 20 minutes; garnish with sour cream and green onion. MEXICAN POT ROAST 2 1/2-pound boneless chuck pot roast, cut into 8 pieces 1 tablespoon peanut oil 1/2 onion, chopped 4-ounce can chopped green chilies 2 jalapeno peppers, seeded and chopped 1 clove garlic, pressed or minced 1/2 cup beef broth 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1/8 teaspoon each salt and ground red pepper Heat the oil in a Dutch oven over medium heat; add the onion, chilies, jalapeqos, and garlic, stir frequently for about 2 minutes. Add in the beef chunks and the broth; sprinkle the chunks with the chili powder, cumin, salt, and red pepper. Reduce the heat to low and simmer, covered, 2 to 2 1/2 hours, until beef is tender. Using two forks, shred the beef and allow the remaining juices to be absorbed into the meat. The filling should be MOIST.

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