Cheesy Beef Enchiladas : )

• 3 lb Boneless Chuck Roast
• 1 tsp Salt & Pepper
• 1 tbsp Extra Virgin olive oil
• 1 large Yellow Onion, chopped
• 3 Garlic cloves, minced
• 1 Tomato sauce 24oz can
• 2 cup Green or Red Chili, chopped (to taste)
• 2 tbsp Chill powder
• 1 tbsp Cumin ground
• 2 tsp Sugar, granulated
• 2 tbsp Frank's Hot Sauce (to taste)
• 1 cup Water
• 2 cup Monterey Jack Cheese, shredded
• 2 cup Sharp Cheese, shredded
• 10 Flour Tortillas 10'

1. Heat the oil in a Dutch oven over medium-high heat | Sprinkle the meat with salt & pepper cook and until browned on both sides, about 6 - 8 minutes | Remove the meat to a plate.
2. Reduce the heat to medium, add onions to the pot and cook until translucent | Add garlic, chili powder, cumin, sugar, tomato sauce, green chile, hot sauce, water and bring to a boil.
3. Return meat to Dutch oven | Cover an reduce heat to low and simmer until the meat is tender and can be broken apart easily | About 2 - 3 hours
4. Strain the beef mixture over a large bowl.
5. Transfer meat to a plate and break beef into small pieces, shredding it with 2 forks | Once shredded put back in the Dutch oven and mix the strain solds together
6. Preheat oven 350 | Pour a little bit of the meat mixture in the bottom of a 9x13 baking dish, just enough to cover the bottom | Lay out the flour tortilla & spoon in a healthy portion of the meat mixture | Then add shredded cheese to your liking | Roll like a burrito & place in the baking dish | Repeat until all the tortillas are used.
7. Cover completely with the remaining sauce | Sprinkle the remaining shredded cheese on top | Bake uncovered for 25-30 minutes | Lastly add your fixings to taste on top, sour cream, lettuce, green onions and jalapenos
8. Bon Appetit :)

salt, olive oil, yellow onion, garlic, tomato sauce, green, chill, cumin, sugar, water, cheese, sharp cheese, flour

Taken from cookpad.com/us/recipes/346855-cheesy-beef-enchiladas (may not work)