Directions:
- In 2 T. oil, brown the roast; transfer roast to crock pot; cover with onions and water.
- Cook for 6 hours on High.
- Remove roast from crock pot; shred or cut roast.
- 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.
- Pour a little enchilada sauce on a large cookie sheet.
- 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.
- Place the tortilla seam side down on the cookie sheet.
- After all of the burritos are assembled, top with remaining enchilada sauce and shredded cheese.
- Bake in pre-heated 350° oven for about 20 minutes, until cheese is completely melted.
Servings: Makes 18 burritos.