Slow-cooked shredded beef paired with a sharp, acidic tomatillo salsa.
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Sear the beef roast in a hot pan until browned on all sides, then place it in a slow cooker.
Blend chipotle peppers, vinegar, garlic, and oregano, then pour over the beef with the broth and cook on low for 8 hours.
Once tender, shred the beef with two forks, discarding any excess fat, and set aside in its juices.
Boil the tomatillos and jalapeƱos until soft, then blend them with cilantro and salt to create the salsa verde.
Lightly fry each corn tortilla in a small amount of oil for 5 seconds per side to make them pliable.
Dip a tortilla in the salsa, fill with a generous portion of shredded beef, and roll tightly into a baking dish.
Top the assembled enchiladas with the remaining salsa verde and a thick layer of Monterey Jack cheese.
Bake at 375 degrees Fahrenheit for 15-20 minutes until the cheese is bubbling and slightly golden.
