Beef Enchiladas

Modified from Taste of Home

***Needs a crock pot***

1 boneless beef roast, about 2 lbs

1 envelope taco seasoning (I used my own)

1 medium onion, diced

1 cup beef broth

1 tbsp flour

1 tbsp cold water

6 flour tortillas (8 inches)

1 can (4 oz) green chiles

1 ½ cups shredded Mexican cheese blend, divided

1 can (10 oz) enchilada sauce

Rub roast with taco seasoning. Put in a crock pot. Top with onion and broth. Cook, covered, on low for 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve ½ cups cooking juices in a saucepan. Discard rest. Skim fat from juices. Shred beef and put back into crock pot.

In a small bowl, mix flour and cold water until smooth. Add to saucepan. Cook and stir 2 minutes until thickens. Then mix into meat mixture.

Preheat oven to 425. Spoon ½ cup meat mixture into each tortilla. Top with chiles and 2 tbsp cheese. [I just mixed the chiles into the meat mixture rather put on top.] Roll up and place into a greased 13 by 9 baking dish, seam down. Top with enchilada sauce. Sprinkle with rest of cheese. Bake, uncovered, 15-20 minutes or until cheese is melted.