Step 1

Place the roast in a 6 quart slow cooker. Season the roast with salt, pepper, cumin, chili powder, and minced garlic.  Add the salsa, beef broth and apple cider vinegar to the slow cooker.

Step 2

Cover and cook on low for 8-10 hours or on high for 4-5 hours or until beef shreds easily.

Step 3

Remove the roast to a large plate and shred.

Step 4

Remove one cup of the liquid from the crock pot and place it in a saucepan.  Stir the meat back into the remaining sauce in the crock pot.

Step 5

Heat the sauce in the saucepan over medium heat.  In a small bowl whisk together the water and the cornstarch until combined.  Whisk this mixture into the saucepan and heat until the sauce thickens.

Step 6

Meanwhile, heat up the corn tortillas until soft. Mix both of the shredded cheeses together in a small bowl and preheat the oven to 350 degrees F.

Step 7

Spread some of the sauce onto the bottom of a 9X13 baking pan.  Spoon desired amount of beef in each tortilla.  Sprinkle with a small amount of shredded cheese.  Roll and place (seam down) in a 9X13 baking pan.

Step 8

Spoon the remaining sauce from the saucepan over the enchiladas. Top with the remaining shredded cheese.

Step 9

Bake at 350 degrees for 15-20 minutes until heated through.

Step 10

Let the enchiladas rest for 5-10 minutes.  Top with the fresh chopped cilantro.  Serve warm and enjoy!