Instructions: Boil cubed chuck roast in water flavored with the package of Lipton onion soup until tender (about 2 1/2 - 3 hours). Make Red Chile Gravy while meat cooks. Chop meat, put in small pot with cooking broth and red chile gravy. Cook on medium-high heat until liquid is almost evaporated, shred meat with fork.

Put some warm red chile gravy in the bottom of a baking dish. Dip tortillas one at a time in warm red chile gravy, put about 1/3 cup beef in middle of tortilla, sprinkle with sliced green onions and roll, place in pan. Cover enchiladas with red chile gravy, sprinkle with cheese. Bake at 350F for 25-30 minutes.

NOTES : Im not a big meat fan, but this is my favorite enchilada. - Jamie

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