INGREDIENTS
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4 lb. boneless chuck roast
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2 T. oil
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4 c. sliced onions
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2 tsp. salt
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2 tsp. black pepper
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2 tsp. cumin, ground
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2 - 4 1/2 oz. cans peeled, diced green chilies
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14 1/2 oz. can peeled, diced tomatoes
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8 Large tortillas (10-12 inch size)
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1 lb. cheddar cheese, shredded
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4 c. green, or red enchilada sauce