from Becca Nelson
1 rump round roast
1-2 cans green chilies
4 cloves garlic, chopped
1 tsp garlic salt
1 tsp black pepper
1. Cook roast with green chilies, garlic, and spices in crock pot for several hours.
2. Shred meat and let simmer in juices for a while.
3. Heat oil in pan or deep fryer.
4. Fill tortilla with meat, roll, secure with toothpick.
5. Fry in oil until golden brown.
6. Serve with toppings- enchilada sauce, sour cream, cheese, guacamole, salsa, and lettuce.