These make wonderful, spicy beef enchiladas (I found this recipe on another recipe site). They are great for using leftover beef. I often make these with leftover Recipe #89067 from Diggy. After making his roast, as directed, I use half of it for dinner that night, then take the remaining roast and shred the meat (while it is still warm). The next night, I throw it in this recipe, complete with the cooked pepperoncincis leftover from Diggy's recipe. This recipe, as written, is for when you are using uncooked beef; if you use leftover beef, follow the recipe as directed, except do not brown the meat, and simmer for 1/2 hour to 1 hour. You will love these enchiladas!