I called these enchiladas...but I guess they are really just glorified baked burritos. Lol! This recipe is very basic, but they are delicious. And there are probably a million different things you could add to this recipe and they would still be delicious and fun! This is a great recipe to make on a day off, because you can take the leftover broth and use it to make a delicious soup. I usually make a little more beef and then turn the broth into a beef and mushroom soup. Whenever you decide to try these, make sure you have fun making them and enjoy!!!
Season chuck roast with salt and pepper and sear on all sides in large stock pot. Remove skin from two onions. Cut celery into large pieces, including leaves. Add onions and celery to stock pot with roast. Add 8 cups beef broth. Add 1 teaspoon garlic. Bring stock to a broil, reduce heat, and simmer for two hours or until meat falls apart.
Remove beef from broth and set aside to cool. Strain broth into a large bowl to use for soup or discard. Thinly slice remaining two yellow onions and dice jalapeno. Saute onions and jalapenos together in a medium sauce pot until soft. Remove two-thirds of the onion and jalapeno and set aside to use in enchiladas. Add tomato sauce and hot sauce or salsa to onions and jalapenos in sauce pot and heat through. Once cool enough to handle, shred beef removing large pieces of fat from meat.
Preheat oven to 350 degrees. Grease two 8 inch x 8 inch baking dishes with cooking spray. Add a 1/4 cup of sauce to each dish and spread to cover bottom of pan. To assemble enchiladas, take one flour tortilla spread a generous table spoon of refried beans on one side of tortilla in a small strip. Top with one eight of the onion mixture, and shredded beef. Drizzle a tablespoon of sauce over beef. Roll tortilla like a burrito, tucking in both sides to hold in ingredients. Add stuffed tortilla to pan and continue this process until there are four stuffed tortillas in each pan. Spoon remaining sauce onto stuffed tortillas and sprinkle cheese over the top. Bake for 20 minutes until cheese is melted. Serve immediately with white rice and black beans. Enjoy!