Spicy Beef Enchiladas - cooking recipe

Ingredients

2 lbs boneless beef roast
3 cups beef broth
1 (16 ounce) can tomatoes
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
3 dashes hot pepper sauce (or to taste)
1 (4 ounce) can green chilies, diced
1 onion, roughly chopped
1 small green bell pepper, pith and seeds removed cut into strips
1 small red bell pepper, pith and seeds removed cut into strips
1 tablespoon olive oil
8 flour tortillas
1 cup mexican cheese (grated 3 cheese blend)
1 cup monterey jack pepper cheese, grated

Preparation

In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded.
Remove beef and allow to cool then separate into shreds with a fork, set aside.
Reduce the cooking liquid to 2 cups then stir in the diced chilies.
Pour 1 cup of the sauce into a 9x13 baking dish.
In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish.
Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes.
Garnish with sour cream, olives, and green onions.