Carnivore Enchiladas

Ingredients

2 lb chuck roast

2 T apple cider vinegar

salt to taste

1 c beef broth

splash of apple cider vinegar

1 c cream cheese

1/2 c sour cream

1 c cheese, shredded

1/4 c cheese, shredded

optional::

1 t cumin

1 t cayenne

1 t garlic powder

cook the chuck roast with 2 T apple cider vinegar and salt to taste in a slow cooker on low for 8 hours
once cooked, remove the chuck roast and shred
in a saucepan over medium heat, cook the chuck roast drippings with beef broth and seasonings, as desired
allow to simmer until liquid is reduced by half
preheat the oven to 350F
meanwhile, mix together the cream cheese, sour cream, and 1 c cheese
fill each tortilla with 3-4 T of the cheese mixture and 2-3 ounces of shredded beef
roll the tortilla so that the filling is completely covered and place seam-side down in a well-buttered 9x13 baking pan
top the rolled enchiladas with any remaining cheese mixture, spreading evenly over the top
pour the reduced broth over the top
sprinkle the enchiladas with the remaining cheese
cover with foil and bake for 25-30 minutes
remove the foil and broil on low for 5 minutes until cheese is bubbling and golden

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