I got a huge beef soup bone (hip) with a lot of meat attached from a local butcher. I put it in the oven overnight at 175 and have a lot of nice clear broth and tender beef. Seems like I should be able to shred the beef and make enchiladas out of them -- right?

Let's hear what you think, enchilada aficionados, and please share your favorite sauce. I have access to several Mexican grocery stores, so large amounts of dried peppers is no problem.

Thanks!