2 lbs. roast
1 onion
1 tsp. pepper
1 tsp. salt
1 1/2 cloves garlic
1 tsp. chili powder
4 oz. can chopped green chilies
14 1/2 oz. can chopped tomatoes
4 c. water
1 tbsp. oregano
Burro size flour tortillas
Can enchilada sauce
2-3 c. grated cheese
Flour

Simmer roast in water until it shreds apart. Put meat to the side. Add spices to water - simmer 10 minutes. Add onion, chilies, tomatoes and meat to pot. Simmer 10 minutes (add flour to thicken). Roll meat mixture onto tortillas. Pour enchilada sauce, then sprinkle with grated cheese. Bake at 425 degrees for 15-20 minutes. Makes 14-18 Burro's.