1 (28 oz) can green enchilada sauce
4-6 (8-inch) flour tortillas
Toppings: lettuce, cilantro, tomato, cheese, and sour cream
Place roast in slow cooker. Cover with enchilada sauce. Cover and cook on LOW for 6 to 8 hours or until beef begins to fall apart. Shred beef with two forks and serve in tortillas with desired toppings. Makes 4-6 servings.
This meal was so easy. I literally dumped 2 ingredients into the slow cooker. The hardest part was finding my can opener. It had yummy flavor with the enchilada sauce. This would be perfect if you were serving a bunch of people...provide various toppings and voila you have a great meal. 3 1/2 stars.