tenderloin in crockpot 5 hours high with small can green chiles, sprinkle of cumin, salt, pepper, 1/4 c. lemon juice, 1/4 c. water. Shred, add 2/3 of contents of 1 (28 oz) can green enchilada sauce, mix with 2 cups shredded cheese.
Roll in large flour tortillas, sprinkle cheese on top, cover with remainder of enchilada sauce and bake at 375 F for 30 minutes. |