Smothered beef enchilada

The night before (or morning of), put roast in crockpot set at low then add sauce to cover meat. Let this cook for 8 hours or longer. I take my roast out and let rest for 10 mins before I dice it or shred the meat. While the roast is resting I take the sauce in the crockpot and transfer to a pan on the stove. Bring to a boil over med heat. If its runny I will add 1 tb cornstarch and 1 tbs of water mix then whisk in my sauce until it thickens up. Next, I dice or shred the meat, open the can of green chilies, add to my mix, then coat the meat with sauce and mix all together. I check to see the flavor, making sure it's not overly salty or if it needs a dash of salt. I heat up my shells for 1 min in microwave then add my beef, green chilies mixture, then a little cheese or a lot :) then roll up. I add sauce to the bottom of my pan then add my yummy burritos. After all burritos are in the pan I add more sauce, then, cheese, and if any meat is left over I add on top. Put in the oven at 425 for 20 mins then broil on high for 5 mins and enjoy these crunchy, mouth watering enchiladas!