These Shredded Beef Enchiladas are cheesy and savory and filled with so much delicious flavor - an easy and delicious family dinner.
Place broth and all spices except the Sugar - into the slow cooker. Mix well.
Slowly add beef roast and cook on high for 4-5 hours or low 6-8 hours.
Once cooked through, remove from slow cooker into a large bowl and shred with 2 forks. It should fall apart and be very tender.
To the shredded beef, add 1 cup of the broth from the slow cooker and 2 tablespoons of sugar. Mix well and set aside.
In a large saucepan heat oil over medium-high heat.
Add all the spices except for sugar and simmer the spices in the oil, until sizzling. Stir well so they don't burn. Cook them for 1-2 minutes until fragrant.
Then turn heat down to medium and slowly pour into can of tomato sauce.
Stir well until incorporated with oil/spice mixture
Once well mixed, add in sugar and milk. Mix well and let come to a simmer. Simmer for 5-7 minutes so flavors become well incorporated.
Remove from heat and set aside until ready to build your enchiladas.
Any extra sauce can be stored in an airtight container in the fridge for a week.
Preheat oven to 350°F. Spray a 9x13" dish (or other deep baking dish) with cooking spray and set aside.
To build your enchiladas, fill each flour tortilla with shredded beef.
Roll up enchilada with the beef and place into prepared baking dish. Continue until pan is full. (Depending on your pan size you may be able to get 2 pans of enchiladas).
Once all the tortillas are filled, slather the Homemade Enchilada Sauce all over the rolled enchiladas. I like to cover them generously.
Top with the queso fresco and then the monterey jack. (the queso fresco can burn easily so I like to put it under the monterey jack).
Bake in preheated 350°F oven for 15-20 minutes until cheese is completely melted and if desired, browned slightly.
Remove from oven and top with freshly chopped cilantro and a couple squeezes of fresh lime juice. Enjoy!