Pot Roast Enchiladas

INGREDIENTS:
Left over Pot Roast Meat
1 can of green chilies
1/2 chopped onion
Olive Oil
Cumin
1 can enchilada sauce
Half and Half
Tortilla Shells
Optional Toppings:
Shredded Cheese
Sour Cream
Guacamole
Southwest Ranch Dip
Pico de Gallo/Salsa

DIRECTIONS:
In the oil, cook onion and chilies until the onion is soft. Shred apart the left over roast meat and add to the onion/chilies. Sprinkle cumin to taste. Add the enchilada sauce and half and half until meat is covered. Simmer 15-20 minutes. Spoon in tortilla shells and place under the broiler to warm the shells. Top with your choice of toppings.