A delightful twist on classic enchiladas, featuring tender shredded beef and a cheesy topping.
Place the beef roast and salt in a crock pot, cover, and cook on high for 4-5 hours until the meat is tender.
For added flavor, you can sear the beef roast in a skillet before placing it in the crock pot.
Shred the cooked beef using two forks, removing any excess fat.
Shredding the beef while it's still warm makes the process easier.
Warm the flour tortillas in the microwave for about 1 minute to make them pliable.
Cover the tortillas with a damp paper towel to prevent them from drying out.
Fill each tortilla with shredded beef and a sprinkle of cheddar cheese, then roll them up and place seam-side down in a baking dish.
Don't overfill the tortillas to ensure they roll up neatly.
Pour the enchilada sauce evenly over the rolled tortillas.
Make sure the sauce covers all the tortillas to keep them moist during baking.
Sprinkle the monterey jack cheese over the top.
For a golden crust, broil the dish for the last 2 minutes of baking.
Bake in a preheated oven at 375°F for 20 minutes until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Serve the enchiladas warm, garnished with fresh cilantro or sour cream if desired.
Pair with a side of guacamole or salsa for added flavor.
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