Ingredient Substitutions:
🔄 Chuck roast (3 lb) → brisket or short ribs for a similar tender, flavorful meat, though chuck roast is preferred for its fat content. For a leaner option, pork shoulder would work too, though it will give a slightly different flavor.
🔄 Chipotles in adobo (7 oz can) → enchilada sauce + smoked paprika for a smoky flavor and add a bit of cayenne pepper for heat.
🔄 Beefsteak tomatoes → If beefsteak tomatoes aren’t available, you can use Roma tomatoes or plum tomatoes—they’re a bit firmer but will still give a good flavor.
🔄 Yellow onion → Any color onion (like Vidalia, white, or red) will work.
🔄 Water → You can substitute beef broth or chicken broth for a richer sauce. For added depth, use beer in place of water.
🔄 Garlic powder → Onion powder or fresh minced garlic can be used. About 1 clove is equal to 1/8 tsp of garlic powder.
🔄 Flour tortillas → You can use corn tortillas for a gluten-free option. You could also try soft taco-sized flour tortillas if you prefer smaller enchiladas.
🔄 Monterey Jack cheese → If you want something with more flavor, try pepper jack cheese for a bit of heat, or Mexican blend cheese.

Can I Make This Ahead of Time?
Absolutely! Here’s how:
🔹 Meat & Sauce: Cook the meat and sauce up to two days in advance. Store them in the fridge, then reheat when you’re ready to assemble.
🔹 Assemble Enchiladas: You can assemble the enchiladas a few hours ahead of time and refrigerate them. Just pop them in the oven to bake when you’re ready to eat.
🔹 Freezer Option: The meat freezes great, so you can make a big batch and save half or all for a future meal.