5 lbs. chuck roast
1 lg. onion, diced
1/2 bell pepper, diced
1 1/2 lbs. sharp Cheddar cheese, grated and mix together with 1 1/2 lbs.
Monterey Jack cheese
20-24 corn tortillas
3-4 lg. cans Rosarita enchilada sauce

Bake roast until well done. Shred. Saute onion and bell pepper in 4 tablespoons lard (need lard for flavor). Drain and mix with beef. Add 2 tablespoons more lard and quick-fry tortillas. Dip tortillas in the sauce, one at a time, stuffing with beef mixture and topping with cheese and a spoonful of sauce. Roll closed and place in 9 x 13 inch pan. When pan is full; spread sauce over top of enchiladas. Sprinkle top generously with cheese. Bake at 350 degrees for 35 to 40 minutes.