I am not sure it is a good thing that this recipe is so easy. I want to make it at least once a week. It is so dang good! I got the inspiration for this one on Pinterest.
This recipe was featured in the August 2012 Classic Menu.
2 lbs lean stew meat
19 oz can enchilada sauce
1 beef bouillon cube or 1 T beef base
Place first 3 ingredients in a large zipper bag. Be sure to crush bouillon cube some before adding to bag.
Pour beef mixture into slow cooker. Cover with foil and lay foil wrapped corn cobs on top. Cook on low for 6-8 hours. Shred with two forks.
Scoop beef mixture into each tortilla and top with cheese. Roll up.
Place on plate and pour sauce from the slow cooker over the top.
Top with cheese and sour cream if desired.
I used crumbled queso fresca.