Recipe adapted from: Amanda's Cooking
1 3-pound fresh beef brisket (I used chuck roast)
4 1/2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
1 large onion, thinly sliced
2 cups beef broth (I used 2 cups water, 2 beef bouillon cubes)
1/4 cup seasoned Rice vinegar
1/2 tsp chili powder
2 4-ounce cans diced green chile peppers, undrained
1 tablespoon all purpose flour
8 oz sour cream
2 cups shredded Monterey Jack cheese
12 7- to 8-inch flour tortillas
Combine 4 teaspoons of the chili powder, the cumin and oregano. Sprinkle spice mixture evenly over all sides of beef, rubbing it in with your fingers. Place roast in crock pot. Top beef with onion, beef broth and seasoned rice vinegar. Cook on low 8 hours. During the last hour, shred beef and let simmer in the juices. Leave onions with the shredded meat; but take out the extra liquid. Set meat aside.
In a medium saucepan combine undrained chile peppers and the remaining 1/2 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Turn oven temperature to 350 F. Grease or spray a 13×9 baking dish; set aside. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas. Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.
You can serve this with salsa verde (or regular salsa) on top.