Z'Tejas Green Chile Barbacoa Enchiladas

• Green Chile Barbacoa
• 4 -6 lbs beef chuck, cut 3-inch x 3-inch
• 1/2 cup cilantro
• 2 tablespoons kosher salt
• 1/3 cup garlic, chopped
• 2 ounces ancho chilies, stems removed
• 3 cups yellow onions, quartered
• 3 tablespoons green chili powder
• After cooled down
• diced green chilis
• Assembling Green Chile Barbacoa Enchiladas (4 ounces Barbacoa plus)
• 2 corn tortillas
• 2 ounces monterey jack cheese, shredded
• 3 ounces green chili sauce
• 2 ounces Cotija cheese, crumbled
• 1 ounce iceberg lettuce, shredded
• sour cream
• pickled green chilies

1. Place all ingredients in a stainless bowl and mix well. Transfer to a roasting pan and top with a tight lid.
2. Cook for 3 1/2 to 4 hours in a 325 degree oven.
3. Let cool and shred using 2 forks.
4. Strain juice that the meat was cooked in skim off fat.
5. Add about 1 1/2 cups to shredded meat.
6. Mix in green chilies as well.
7. Assembling Green Chile Barbacoa Enchiladas:
8. Fry tortillas to soften; place on oval plate.
9. Put barbacoa in center.
10. Put 1 oz. of jack cheese on each tortilla with 2 oz. of barbacoa and 1/2 oz. of green chile sauce.
11. Roll tortillas and leave in center of plate.
12. Ladle 2 oz. green chile sauce on top of enchiladas and sprinkle beans and enchiladas with cotija cheese.
13. Put under broiler to melt cheese; when cheese melts top enchiladas with iceberg, dollop of sour cream and put pickled chiles in center.

green chile barbacoa, beef chuck, cilantro, kosher salt, garlic, ancho chilies, yellow onions, green chili powder, green chilis, assembling green, corn tortillas, cheese, green chili sauce, cotija cheese, sour cream, green chilies

Taken from www.food.com/recipe/ztejas-green-chile-barbacoa-enchiladas-262970 (may not work)