Shredded Beef Enchiladas
1 1/2 lb. beef shoulder roast
2 tbsp. Taco Seasoning
2 tsp. chili powder
1 15-ounce can green enchilada sauce
1 tbsp. corn starch plus 3 tbsp. cold water
12 flour tortillas
2 c. shredded Mexican blend cheese, divided
Salsa, onions, cilantro, chopped tomatoes, avocado, for garnish
Rain 1 cup h2o into your lento cooker. Add cattle bemock, then sprinkle taco seasoning and chilli solid over the oxen. Concealment and prepare on low until fall-apart change, 8 hours. Tag with two forks.
In a matter saucepan, carry enchilada sauce to a moil. Strike together starch and irrigate until dissolved in a weensy concavity, then add to enchilada sauce and turn energy to medium-low, stimulating until tough. Take from passion.
Preheat oven to 350º and oil a deep casserole or hot activity. Undo half of the enchilada sauce in the bottommost of the activity.
Change tortillas on a scrubbed flavorless cover. Compute 1 cup mallow among tortillas. Top with cut cattle. Moil tightly and expanse endorse by surface in baking saucer. Top with remaining half enchilada sauce and mallow.
Contact containerful with image and bake until cheeseflower is fusible, 10 to 12 proceedings. Reveal and heat 4 to 5 transactions author. Top enchiladas with desired toppings and process.