Recipe Name: The Whole Enchilada
Ingredients:
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

Amount/Measure/Ingredient
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
Instructions:
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 goodcooking.com