Brown roast on all sides in oil. Place roast in slow cooker. Add remaining ingredients except tortillas, cheese and sauce. Cover and cook on high 4-5 hours. Shred meat with fork and return to slow cooker. Stir well. You can leave meat for up to one hour on low. Warm tortillas in oven. Heat enchilada sauce. Fill tortillas with beef and cheese. Roll up and cover with sauce.
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|Serving Size: 1 Serving (532g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 528 (45%)|
|Amt Per Serving||% DV|
|Total Fat 58.7g||78 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 147mg||45 %|
|Sodium 2246.8mg||77 %|
|Potassium 878.8mg||23 %|
|Total Carbohydrate 107.2g||32 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 98.7g|
|Protein 52.8g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1179
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