1 1/2 cups leftover beef roast
1/2 small onion, chopped
1 (4 oz.) can green chilies
1 (8 oz.) jar green chili salsa
1 (16 oz.) can stewed tomatoes
pinch of pepper
pinch of garlic

Simmer all together. Add 1 tablespoon cornstarch. Heat flour tortillas. Fill tortillas. Put in baking dish. Top with enchilada sauce and cheese.

Bake at 350°F until heated and cheese melts.