Slow-Cooked Beef Enchiladas

• 1 boneless beef chuck roast (1-3/4 pounds)
• 1 envelope taco seasoning
• 1 medium onion, chopped
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• 1 tablespoon cold water
• 6 flour tortillas (8 inches)
• 1 can (4 ounces) chopped green chilies
• 1-1/2 cups shredded Mexican cheese blend, divided
• 1 can (10 ounces) enchilada sauce
• Chopped lettuce and chopped tomatoes, optional

1. Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with two forks; return to slow cooker.
2. In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture.
3. Preheat oven to 425u0b0. Spoon 1/2 cup meat mixture off center on each tortilla; top with chilies and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

chuck roast, taco, onion, beef broth, flour, cold water, flour tortillas, green chilies, cheese blend, enchilada sauce, tomatoes

Taken from www.tasteofhome.com/recipes/slow-cooked-beef-enchiladas/ (may not work)