This recipe was taught to me by a neighbor lady in south Texas when I was first married. Who, by the way did not speak any English, nor I any spanish. After several tires I finally managed to write it all down.
Combine next 9 ingredients in a bowl and mix well.
Pour this tomato mixture over the roast, cover very tight with foil and bake at 300 degrees for 3 to 3 1/2 hours.
Remove from oven check to be sure it is done. Shred roast and sit aside.
Heat oil in skillet on medium and working quickly dip each corn tortilla in oil turning once. Stack on plate. You just want to heat the tortilla without making it crispy. Don't worry about the tortillas being a bit greasy. Just use a good oil.
Spoon some of the shredded beef, diced onions, jalapeno peppers and green chiles into each torilla and roll up. Placing seam side down in a greased 10 x 15 inch baking dish.
Mix the enchilada sauce and tomato sauce in a bowl. Pour this mixture over the rolled enchiladas. If I have any remaining onions, jalapeno, or green chiles I spread these on top.
Sprinke with the two cheeses. Cover tightly and bake in 350 degrees oven for 30 minutes.
Remove cover and sprinkle with a little more of the cheeses. Bake an additional 10 to 15 minutes.
Watch carefully so chesse does not try to burn.
Sprinkly with chopped cilantro while hot and serve!!