Slow-Cooked Beef Enchiladas

Name: Slow-Cooked Beef Enchiladas
Ingredients: 1 boneless beef chuck roast (1-3/4 pounds); 1 envelope taco seasoning; 1 medium onion, chopped; 1 cup beef broth; 2 tablespoons all-purpose flour; 1 tablespoon cold water; 6 flour tortillas (8 inches); 1 can (4 ounces) chopped green chilies; 1-1/2 cups shredded Mexican cheese blend, divided; 1 can (10 ounces) enchilada sauce; Chopped lettuce and chopped tomatoes, optional

"Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin..."

INGREDIENTS

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1 boneless beef chuck roast (1-3/4 pounds)

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1 envelope taco seasoning

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1 medium onion, chopped

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1 cup beef broth

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2 tablespoons all-purpose flour

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1 tablespoon cold water

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6 flour tortillas (8 inches)

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1 can (4 ounces) chopped green chilies

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1-1/2 cups shredded Mexican cheese blend, divided

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1 can (10 ounces) enchilada sauce

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Chopped lettuce and chopped tomatoes, optional

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