CHEESY BRISKET ENCHILADAS

Steps:

• Preheat oven to 325 degrees. Alternatively, spray a slow cooker with nonstick cooking spray.
• Trim fat from brisket. In a small bowl, combine 4 tsp of chili powder, the cumin, and the oregano, and then rub all over the brisket.
• Place about ½ of the sliced onions on the bottom of a shallow roasting pan or slow cooker, and place the brisket on top. Then top with the remaining sliced onions, and gently pour vinegar and broth over meat. (Or layer them in the same manner in your slow cooker.)
• Cover and roast for about 3 hours, or until the meat is fork-tender. (Or, in your slow cooker, cook on low for about 8 hours.)
• Remove from the oven (or turn off the slow cooker) and let meat stand in juices for 15 minutes, or until cool enough to handle.
• Move the meat to a large bowl and shred with two forks. Add the pan juices and some of the onions until the shredded meat is nice and juicy (1/2 to 1 cup). Season to taste with salt and pepper. Set meat mixture aside. Discard remaining pan juices.
• In a medium saucepan, combine the undrained chile peppers and ½ teaspoon chili powder and cook for about a minute over medium high heat.
• Stir in the flour and cook for 1 minute.
• Remove from heat and stir in ½ cup of cheese and the sour cream.
• Increase oven temperature to 350 degrees. Coat a 9x13 pan with cooking spray.
• Spread the sour cream mixture over ⅔ to ¾ of a tortilla. Add enough meat so that you can still roll the tortilla with about 1 to 1-1/2 inches of overlap. Place seam side down, and cover with any remaining sauce. You can also sprinkle on additional meat if you wish (and if you have any left)
• Bake, covered, for 30 minutes.
• Remove from oven, spoon salsa verde over the top (a thin layer, you don't want to make it soggy), and sprinkle with the remaining cheese. Bake, uncovered for 10 minutes, or until the cheese is melted and the enchiladas are heated through.