Recipe Name: The Whole Enchilada
Serving Size: perhaps 2 or 3 per person
Preparation Time: About 30 minutes for the Enchiladas and 2 1/2 hours for the pot roast filling

8 - 7" flour tortillas
1 - 16-ounce jar taco sauce
1 cup shredded Cheddar cheese
* Mexican Pot Roast filling
sour cream
green onion, chopped fine

Mexican Pot Roast

a 2 1/2-pound boneless chuck pot roast, cut into 8 pieces
1 tablespoon peanut oil
1/2 onion, chopped
1 4-ounce can chopped green chilies
2 jalapeño peppers, seeded and chopped
1 clove garlic, pressed or minced
1/2 cup beef broth
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon each salt and ground red pepper
for extra spice, do not remove seeds
Preheat oven to 375 degrees. Spread about half the jar of taco sauce in the bottom of a  7" x 11" baking dish. Divide the filling equally among the tortillas; roll up, placing seam side down, in the baking dish. Top evenly with the remaining taco sauce and then with cheese. Bake for 20 minutes; garnish with sour cream and green onion.

Pot Roast
Heat the oil in a Dutch oven over medium heat; add the onion, chilies, jalapeños, and garlic, stir frequently for about 2 minutes. Add in the beef chunks and the broth; sprinkle the chunks with the chili powder, cumin, salt, and red pepper. Reduce the heat to low and simmer, covered, 2 to 2 1/2 hours, until beef is tender. Using two forks, shred the beef and allow the remaining juices to be absorbed into the meat. The filling should be moist.

Reformatted from a recipe submitted to