Shredded Beef Enchiladas

These tasty little fella's are not difficult, but it does take some planning ahead. They are really good for a cold winter night's dinner too. 

Here goes:

chuck roast, about 4 ish pounds
2-2 bay leaves

Brown the roast on all sides in oil, then place in heavy pan.  (I use my cast iron enamel pan, which I love)  Add bay leaves and a small amount of water.  Cover pan tightly and cook at 275 for about 5 hours.

When the meat is done, shred with fork and place in large bowl.  Add 1 bunch chopped green onions and as much shredded cheddar cheese as pleases you.  Stir to combine.  Place a small amount of meat mixture in flour tortilla, roll up and place in greased 9x13 pan.  Depending on how big your roast is, you may have extra.  Last time I made these I had enough meat to do 8 in a 9x13 pan, and then 4 more in an 8x8 pan that I covered with plastic and foil, and then froze.

For the sauce:

1 pkg. brown gravy mix - made according to directions
1 can tomatoe sauce
1 can red enchilada sauce

Mix all together and pour over enchiladas.  Bake, covered, at 375 for 15 minutes, then take the cover off and put some grated cheddar cheese on top and bake for about 10 more minutes, until melty and bubbly and delicious. 

Feast away!!