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.
2Combine next 9 ingredients in a bowl and mix well.
3Pour this tomato mixture over the roast, cover very tight with foil and bake at 300 degrees for 3 to 3 1/2 hours.
4Remove from oven check to be sure it is done. Shred roast and sit aside.
5Heat 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.
6Spoon 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.
7Mix 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.
8Sprinke with the two cheeses. Cover tightly and bake in 350 degrees oven for 30 minutes.
9Remove cover and sprinkle with a little more of the cheeses. Bake an additional 10 to 15 minutes.
10Watch carefully so chesse does not try to burn.
11Sprinkly with chopped cilantro while hot and serve!!