Shredded Beef Enchiladas with Monterey Cheese Sauce

Cook the beef roast: Place the large cut of beef in a substantial-sized pot; pour in an adequate amount of water. Cover with a secure-fitting lid and cook slowly on low for 30 minutes. Increase the heat to an elevated level and brown the beef on all sides thoroughly. Once the water has evaporated, add a flavorful broth, vinegar, chili powder, and cumin. Cover tightly and reduce the heat to a low setting. Cook until the beef becomes tender and falls apart when lifted, taking around 1 1/2 to 2 hours. Use two forks or your fingers to shred the beef in the pot; allow it to cool down to room temperature.

Create the sauce: Heat a large skillet over an elevated heat level. Sauté the onion in the hot skillet until it's just softened, but not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour's flavor out completely. Stir in Monterey Jack cheese and sour cream. Reduce the heat to a low setting and simmer for 10 minutes, stirring often, until the cheese is melted and incorporated. Set the sauce aside to cool.

Prepare the tortillas: Heat oil in a separate large skillet over an elevated heat level. Use tongs to dip tortillas, one at a time, into hot oil until crispy, about 30 seconds per side. Drain on a paper towel-lined plate.

Preheat the oven to 375 degrees F (190 degrees C).

Spread a quarter cup of sauce down the center of a tortilla. Top with about a quarter cup of shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with the remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.