2 lb Boneless beef chuck
1/4 c  Water
3 tb Red wine vinegar
1 1/2 c  Beef broth (canned is fine)
2 tb Chili powder
1 1/2 ts Ground cumin
Salad oil
1    Small onion, chopped
2 cn Diced green chiles (7oz.)
1 tb All purpose flour
2 c  Sour cream
3 c  Shredded jack cheese
Salt
12    Corn tortillas

Trim and discard most of fat from beef, the place in 5 to 6 qt. pan with
water. Cover and cood over med. heat for 30 min. Uncover and cook, turning
as needed, until liquid evaporates and meat is well browned.

In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin; pour
over meat. Continue cooking over med. heat until meat is very tender and
apart easily. Let meat cool; shred and mix with pan juices.

In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2 tsp.
cumin. Cook over med heat, stirring occasionally, until onion is soft.
Stir in flour; then blend in 1 cup of the sour cream an stir until
simmering. Remove from heat and blend in 1 cup of the cheese. Season to
taste with salt. Set aside.

In wide frying pan, heat 1/2″ oil over med. heat. When oil is hot, add 1
tortilla at a time and cook, turning once, just until limp (10 seconds
max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour cream sauce
and 1/4 cup shredded beef down center of each tortilla; roll to enclose.
Set enchiladas, seam side down, in a 10 x 15 inch baking pan. Stop here if
preparing for next day. Cover with plastic wrap and refrigerate.

Bake uncovered in 375 F. oven until hot in center. Sprinkle with remaining
2 cups cheese evenly on top. Return to oven until cheese is melted.

Use wide spatula to serve. Pass sour cream to spoon on individ. servings.