Preheat oven to 375°F.
Heat oil in stockpot over MEDIUM heat until hot. Place Brisket in stockpot and brown evenly. Remove from stockpot and season with salt and black pepper.
Add onion and garlic to stockpot; cook and stir 3-4 minutes or until onion is tender. Return Brisket, fat side up, to stockpot. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 3-3 1/2 hours or until Brisket is fork-tender.
Meanwhile, prepare Enchilada Sauce. Pour boiling water over chiles to cover in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving 1 cup liquid. Set aside. Heat oil in small saucepan over MEDIUM-HIGH heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until onion is tender. Place onion mixture, chiles, reserved liquid, oregano, salt and sugar in blender or food processor. Cover; process until smooth. Strain sauce. Set aside.
Remove brisket from stockpot and cool slightly. Skim fat from cooking liquid and reserve 1 cup cooking liquid. Trim and discard fat from brisket and shred.
Combine shredded Brisket, reserved cooking liquid, 1 cup enchilada sauce, Monterey Jack cheese and cilantro in medium bowl. Spoon about ½ cup beef mixture down in center of each tortilla. Fold one side of tortilla over filling and roll up. Place seam-side down in greased 13 x 9-inch glass baking dish. Pour remaining sauce over enchiladas. Cover with aluminum foil.
Bake for 30-40 minutes or until heated through. Top with queso fresco; garnish with green onions, as desired.
Chiles may be covered with cold water and soaked overnight, if desired. Proceed as above reserving 1 cup soaking liquid.
Cook’s Tip: Cut brisket into 4 to 6 pieces for easier shredding.
Nutrition information per serving: Calories 480; Total fat 21g (Sat. fat 7g; Trans fat 0g); Cholest. 115 mg; Sodium 780mg; Total Carb. 35g; Fiber 7g; Total Sugars 2g; Protein 41g; Vit D (6% DV); Calcium (30% DV); Iron (30% DV); Potas. 30%DV)