Shredded beef enchiladas

Ingredients:

1 lb stew meat

3 cups tomato sauce

1 tsp salt, 1 tsp garlic powder, 1/2 tsp pepper

1/2 package taco seasoning

shredded mexican cheese

flour tortillas

Instructions:

Cook stew meat until tender: Cover with water in instant pot and cook for 40 minutes with natural release, or on stovetop cover with water in stockpot and braise for 2 hours. Drain water, then shred meat. 

Heat oven to 375 degrees.

Combine seasonings and tomato sauce in a bowl. Add 2 cups of sauce to meat and simmer 20 minutes.

 Dip flour tortillas in water to soften, then add 1/4 cup of meat and 1/4 cup of cheese to center of tortilla. Roll and place seamside down in casserole dish. Repeat with remaining tortillas. Cover all with 1 cup cheese and 1 cup tomato sauce mixture. Bake 30 minutes. Serve with sour cream, avocado and shredded lettuce