2 1/2 to 3 lb. chuck roast
2 (10 oz.) cans enchilada sauce, mild or hot
1 (4 oz.) can chopped green chilies
1 lg. onion, chopped

Mix enchilada sauce, chilies, and onion in an oven proof dish with a cover. Trim excess fat from roast. Place roast in dish, turn to coat with sauce. Bake, covered, in a 350 degree oven for at least 3 hours, until very well done.

Remove from oven, and cool until easy to handle. Tear into shreds with two forks then put shredded beef back into dish with sauce.

Use picadillo as filling for burritos, tacos, or enchiladas, garnish with guacamole, tomatoes, lettuce, grated cheese, or sour cream.