Shredded Beef Enchiladas

Serves 4-6

The Stuff you Need;

• 3 pounds beef chuck roast
• 1/4 cup water
• 1 1/2 cups beef broth
• 3 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 TBS butter1 large onion, chopped
• 2 (4 ounce) cans chopped green chile peppers
• 1 large diced jalapenos (optional- for heat )
• 1 tablespoon all-purpose flour
• 2 cups sour cream
• 3 cups shredded Monterey Pepper Jack cheese, divided ( unless you want plain Jack-no spicy)
• Olive oil for corn tortillas OR
• 1- 2 cans Enchilada sauce ( to moisten instead of oil)
• 20 (6 inch) corn tortillasWhat to do with the Stuff:You may eliminate stove top meat preparation altogether, and simply use crockpot with all spices on high 4-6 hrs the day before, or while at work.. otherwise, this method works well, as long as you follow instructions

Also: in reference to corn tortillas.. to prepare them for rolling; you may use the oil preparation OR use the your red enchilada sauce ( topping) to moisten. Another option, if you do not want to roll individual enchiladas, or the corn tortillas are breaking, you may layer them as a lasagne type dish- using all ingredients, topping with red enchilada sauce , cheeses, and avocados

• Place roast in a large saucepan that has a tight-fitting lid
• Pour in water, cover, and simmer on low for 30 minutes
• Increase heat to medium/high, and brown the roast on all sides
• Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin
• Cover tightly and reduce heat to low
• Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up
• Shred the beef, using 2 forks or your fingers
• Place shredded beef back into the saucepan with all the juices, and let cool to room temperature
• In a large skillet, saute the onions in butter until just soft
• Mix in flour and green chilies
• Stir to make roux constantly for 2 minutes to cook the flour taste out
• Stir in sour cream and 2 cups of Monterey Pepper Jack cheese
• Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed.
• Set aside and let cool.
• Corn tortillas may be warmed in saute pan either with oil, or red enchilada sauce
• Using tongs dip the tortillas, one at a time, into the oil or sauce for 10 seconds each side
• Drain on paper towels, if using olive oil
• Preheat oven to 375 degrees F (190 degrees C)
• Spread sour cream mixture down the center of the tortilla
• Top with about the same amount of beef
• Roll up and place seam side down in greased baking dish ( 9x 13)
• Repeat for each tortilla
• Continue until you are out of the filling
• Top with 1 can red enchilada sauce
• Sprinkle with remaining Monterey Jack cheese
• Top with avocado slices
• Bake for 30 minutes or until cheese is melted and bubbling