Step 1

Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.

Step 2

Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.

Step 3

Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.

Step 4

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.

Step 5

Preheat oven to 350 degrees F.

Step 6

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.

Step 7

Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.

Step 8

Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.