Crockpot Enchiladas

Contributor: Mama Tommie

1 Small Rump or Shoulder Roast
1 Can Green Enchilada Sauce
1 Can Red Enchilada Sauce
10 oz Colby Jack or Sharp Cheddar Cheese shredded
1 Package Flour Tortillas
1 tsp garlic salt
1 tsp pepper

Put roast in crock pot and add salt and pepper. Cook roast in crockpot until meat is tender and easily pulls apart with fork.

Drain juice from pot and shred meat with a fork. Add meat back to crock and stir in can of green enchilada sauce. Turn crock to high and cook for 30 minutes.

Keep out 1 1/2 cup shredded cheese and put to side. This will be for topping off the enchiladas before baking.

Spoon roast mixture in to flour tortillas, add cheese, roll up, and place in to greased 9x13 pyrex dish. Pour can of red enchilada sauce on top and sprinkle remaining shredded cheese.

Bake at 325 for 12 minutes or until cheese is melted.

Serve with a side of rice and black beans.
Enjoy!