Shredded Beef and Chile Enchiladas

Holey elongated process! Although, I must exclaim the flavor is worth the time. I am personally not a large fan of meat, but this does taste pretty dang good. I took the time to make homemade Salsa Verde while the meat was cooking. Mostly just to waste time, but also for the beneficial nutrients considering this is another complete homemade meal. (Minus the tortillas) I did want to make those. Laziness got to me again. Jeeze. Have fun. =]

Shredded Beef and Chile Enchiladas

Cook Time Appx: 4 hours; Makes 12 Enchiladas

1 3lb Fresh Beef Brisket

4 ½ teaspoons Chili Powder

1 Tablespoon ground Cumin

1 teaspoon dried Oregano

1 Large Onion, Sliced

14 ounce Beef Broth

¼ Cup White Wine Vinegar

2 4 ounce cans diced Green Chile Peppers, undrained

1 Tablespoon all-purpose Flour

1 8 ounce carton Sour Cream

2 Cups shredded Monterey Jack Cheese, (or more) appx 8 ounces

12 7-8” flour tortillas

1 Cup Salsa Verde or desired salsa

Preheat oven to 325 F. Trim fat from brisket. In a small bowl combine 4 teaspoons Chili Powder, Cumin, and Oregano. Sprinkle spice mixture evenly over all sides of the brisket; rub in with your fingers.

Place brisket in a shallow roasting pan. Top with sliced Onions; pour broth and vinegar over meat. Roast, covered, about 3 hours or until meat is fork-tender. Let meat stand in pan juices about 15 minutes or until cool enough to handle. Remove meat from pan. Using a slotted spoon, remove Onions; reserve appox 1 cup pan juices. Halve meat crosswire. Using two forks, pull meat apart into shreds. Stir Onions into shredded meat; stir in enough of the reserved pan juices to moisten. Set meat mixture aside. Discard remaining pan juices.

In medium saucepan combine undrained Chile Peppers and the remaining ½ teaspoon Chile Powder; cook about 1 minute or until heated through. Stir in Flour. Cook and stir for 1 minute more. Remove from heat. Stir in Sour Cream and ½ cup of the Cheese.

Increase oven temperature to 350F. Grease a baking dish. Divide shredded Meat mixture among Tortillas, placing mixture along one edge. Top with Sour Cream mixture. Roll Tortillas. Arrange rolled Tortillas, seam side down, in prepared baking dish. Bake, covered, for 30 (more) minutes. Uncover and spoon Salsa Verde over; sprinkle with remaining Cheese. Bake, uncovered, about 10 minutes more or until Cheese is melted and Enchiladas are heated through.