FLAT ENCHILADAS

This can be cooked in the crock pot, making it a great busy-night meal!

Ingredients:

3 lbs. lean roast (beef or pork)

garlic powder to taste

salt to taste

pepper to taste

dash cumin

1/8 C. cilantro, chopped

1 yellow onion, chopped

2-4 (7 oz.) cans chopped green chiles

2 (10 oz.) cans green enchilada sauce (Hatch if available)

corn or flour tortillas

shredded cheddar or Monterrey jack cheese

lettuce, opt.

chopped tomatoes, opt.

Directions:

Place roast, seasonings, onion, cilantro, green chiles and enchilada sauce in crock pot and cook on low heat for 6-8 hours, until meat is cooked and shreds. (Mixture should be very soupy; add 1/4 cup of water if necessary). Dip corn tortilla in green chile mixture and then place on plate. Add a spoonful of the sauce over the tortilla. Sprinkle with cheese. Continue layering tortillas and sauce, then cheese for 2 to 4 layers (depending on how hungry you are!). Garnish with lettuce, tomatoes and extra cilantro. This sauce also makes good burritos (just use same ingredients to stuff flour tortillas). For leftovers, add some diced potatoes to make a good soup.

Thanks Aunt Joy for this great recipe!