Shredded Steak Enchiladas

Directions

1. Generously salt and pepper the steak on all sides.
2. In a large saucepan over medium-high heat add the steak to sear on all sides.
3. Remove the steak place on a plate and set aside.
4. Add onion and jalapeño pepper and cook for 5 minutes stirring occasionally.
5. Add garlic and cook for 1 minute stirring constantly.
6. Add flour green chili Chili powder adobo seasoning and chipotle and cook for 2 minutes stirring constantly.
7. Add broth vinegar stir thoroughly add steak cover and bring to a boil.
8. Once boiling reduce heat to low and simmer for 2 hours or until beef falls apart. Remove from heat shred the beef and leave it in the saucepan with all the juices and cool to room temperature.
9. Preheat oven to 375°F.
10. Spread 4 tablespoons of sour cream down the center of each tortilla.
11. Top with a generous amount of the steak mixture and roll up and place seam side down in baking dish.
12. Repeat for each tortilla until you are out of filling.
13. Top with Enchilada Sauce then sprinkle with Monterey Jack cheese.
14. Place in the middle of the oven and bake oven for 30 minutes or until cheese is melted and bubbling.