8 x 8″ Flour Tortillas
Beef Chuck Roast 3-5lbs
6 x Jalapeño peppers
Red Bell Pepper
Green Bell Pepper
Orange Bell Pepper
1/2 tsp salt
8 oz Shredded Colby Jack Cheese
2 x Carrots
2 tblsp corn starch
4 qt or larger dutch oven
9″ x 13″ Casserole/Cake Pan
2 x mixing bowls
Cooking spray or shortening
Oven with range
30 minutes prep
6 hours cook time or more
Feeds 4-8 People
Preheat Oven to 250 Degrees F.
Chop peppers, onions, and carrots into medium pieces no larger than 1″ x 1/2″ x 1/2″ and place them into the dutch oven.
Carve the chuck roast into long thin strips no wider than an inch after tenderizing with a mallet. Do this by finding the direction of the grain of the roast and slicing 1/4″ to 1/2″ thick steaks perpendicular to(against) the grain. Pound out each steak with a tenderizing mallet and slice the steak into inch wide strips. Place the tenderized strips of meat into the dutch oven, and sprinkle with the salt.
Cover the dutch oven and place in the oven for 5 hours or until the meat is very tender, tender enough to pull apart by hand.
Remove the dutch oven from the oven and place on the range. Remove the tender meat strips into a separate bowl and set aside. Set the range to a medium high heat and get the sauce consisting of the meat drippings and heat liquified vegetables boiling lightly. Stir in corn starch and continue to cook the sauce down until it thickens. Spoon half of the sauce into another bowl and set aside. Mix meat back into the remaining half of the sauce in the dutch oven and coat the meat in the sauce without vigorous mixing. Note: Vigorous mixing of the meat into the sauce will result in a shredded beef consistency, and light mixing will preserve the meat strip shape.
Preheat the oven to 425 Degrees Fahrenheit.
Spray the 9″ x 13″ Cooking Pan with spray oil or coat the bottom with shortening.
Prepare the enchiladas by folding about 1 cup of the meat into an 8″ tortilla. Place each meat filled tortilla into the 9″ x 13″ pan with the fold side down. Once the pan is filled with tortillas, spoon the remaining sauce onto the tops of the tortillas. Sprinkle the shredded cheese on top of the sauce coated tortillas.
Bake the enchiladas at 425 Degrees F for 15 to 20 minutes until cheese is melted and exposed tortillas are starting to brown.