Shredded Beef Enchiladas

Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas.

2 1/2 pounds chuck roast
salt and freshly ground black pepper
2 cups low-sodium beef broth
1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with green chiles
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 Tablespoons cornstarch + 2 Tablespoons waters , mixed together to make a cornstarch slurry
10- 12 flour tortillas , or 12-15 corn tortillas (warmed on a dry hot skillet first)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.
Preheat oven to 350 degrees F.
Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.
Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.


Notes
Instant Pot: Prepare the beef and sauce according to recipe instructions. Add them to the Instant Pot and cook on Manual/High Pressure for 75 minutes, with a 10 minute natural release. Proceed with recipe instructions for assembling and baking enchiladas.
Freezing Instructions: Prepared enchiladas can be frozen for up to 3 months, before baking. Thaw overnight in the fridge and then bake as instructed, or bake from frozen, covered in aluminum foil for about 1 hour 20 minutes, then uncover and bake for an additional 20-30 minutes or until warm and bubbly. 

*I prefer to freeze the sauce separately, pouring it into a container from the slow cooker, to prevent the tortillas from getting soggy. Assemble the enchiladas but don't pour the sauce on top. Cover with aluminum foil. Thaw sauce and enchiladas overnight in the fridge. Warm the sauce in a saucepan and thicken with cornstarch, then pour over enchiladas and bake as instructed.