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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem. | 2. Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat. | 3. Heat up the flour tortillas in microwave for 1 minute to soften. | 4. Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan. | 5. When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas. | 6. Sprinkle the extra cheese over the top. | 7. Bake at 375°F until sauce is bubbling. | 8. Let sit out side the oven for approx 5 minutes. | 9. Put remaining ingredients in freezer for up to 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	3			1672.8038	0.0	294.3047	55.6241
salt	1	teaspoon		-	-	-	-
cheddar cheese	2	cups	shredded	-	-	-	-
flour tortilla	10			-	-	-	-
red enchilada sauce green	28	ounces		706.0667	0.0	157.08	3.9667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.