7.4.12 Brisket Chile Verde enchiladas

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topped with fresh cilantro
Rolled each corn tortilla (fried before to keep soft) with meat, vegies and cheese
topped sauce, more cheese and cooked (350 for 20min?)
ready for the slow cooker with the brisket with onions, garlic and chicken broth, chopped the brisket (see top left of pic), drained and chopped peppers & onions from slow cooker
made the enchilada white sauce with the juices from the slow cooker (made a roux and then added the broth)
fresh roasted poblanos  
right before it was adorned with green herbage
a not so successful strawberry cake....strawberry frosting was good...cake too dense

the best part...leftovers!

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