Ingredients
2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces2 cans (10 ounces each) enchilada sauce1 teaspoon beef bouillon granules1 can (16 ounces) refried beans, optional8 flour tortillas (8 inches)1 cup shredded Colby-Monterey Jack cheeseChopped green onions, optional
Preparation
In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender.
Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up.
Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
