Ingredients:

• 2 lb. rump roast (or pork roast)
• 2 T. roast
• 1/4 c. dehydrated onions (opt.)
• 1/2 c. water
• 28 oz. medium enchilada sauce
• Frozen or canned green chile to taste
• 2 c. shredded sharp cheddar cheese
• 18 flour tortillas

Directions:

1. In 2 T. oil, brown the roast; transfer roast to crock pot; cover with onions and water.
2. Cook for 6 hours on High.
3. Remove roast from crock pot; shred or cut roast.
4. Drain any fat from crock pot; put roast back into crock pot and stir in enough enchilada sauce to coat meat; add green chile, if desired.
5. Pour a little enchilada sauce on a large cookie sheet.
6. Assemble the burritos by putting some meat in the middle of each flour tortilla and then folding first the short ends and then the long ends of the tortilla.
7. Place the tortilla seam side down on the cookie sheet.
8. After all of the burritos are assembled, top with remaining enchilada sauce and shredded cheese.
9. Bake in pre-heated 350° oven for about 20 minutes, until cheese is completely melted.

Servings: Makes 18 burritos.