Name: Slow Cooker Shredded Beef Enchiladas
Total time: 480 min
Yield: 6
Ingredients: 3 pound beef chuck roast; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon grapeseed/vegetable/canola oil; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 10 to 12 4-inch corn tortillas; 2 tablespoons butter; 1/2 sweet onion (diced); 2 4 ounce cans diced green chiles; 2 tablespoons flour; 2 cups low-sodium chicken stock; 1/2 cup half and half; 1 cup sour cream; 12 ounces monterey jack cheese (freshly grated); fresh cilantro for topping; sliced green onions for topping; sliced avocado for topping; lime wedges for spritzing