Start by searing the beef chuck roast. If your slow cooker doesn't have a searing function, heat a large pot over medium to high heat. Add the oil and let it warm up. Season the chuck roast with salt and pepper, then place it in the pot. Sear the beef on all sides until it's deeply golden brown. This step locks in the juices and enhances the flavor.
Once the beef is seared, transfer it to the slow cooker. If you used a pot, make sure to scrape up any flavorful brown bits that may have stuck to the bottom. This will add even more flavor to your dish. Cook the beef on low for about 8 to 10 hours until it shreds easily with forks or kitchen tongs.
While the beef is cooking, prepare the seasoning. In a small bowl, mix together the ground cumin, smoked paprika, chili powder, and garlic powder. Once the beef is cooked, sprinkle this mixture over the shredded beef in the slow cooker and toss everything together until well combined.
Preheat your oven to 350 degrees F. This will be the perfect temperature for baking the enchiladas later. Also, spray a 9x13 inch baking dish with nonstick spray to prevent sticking.
Now, let’s make the creamy sauce! In a skillet over medium heat, melt the butter. Once melted, add the diced onion and diced green chiles along with a pinch of salt. Stir well and cook until the onions soften, about 5 minutes. This will create a flavorful base for the sauce.
Next, stir in the flour and continue cooking for another 5 minutes. You'll know it's ready when it smells nutty and fragrant. Slowly pour in the chicken stock while stirring constantly. This will prevent lumps from forming and help thicken the mixture.
Bring the sauce to a simmer and let it thicken and bubble for about 5 minutes. Then, reduce the heat to low and stir in the sour cream and half and half. Mix until well combined and warmed through for about 5 minutes.
Now, add in about 1/2 to 3/4 cup of the Monterey Jack cheese to the sauce and stir until it melts completely. This will create a rich and creamy sauce that will envelop the enchiladas.
With everything ready, it’s time to assemble! Warm your corn tortillas so they don’t break. You can either heat them in the oven for a couple of minutes or microwave them briefly. Spoon a bit of the creamy sauce into the bottom of the baking dish to coat it.
Take about 2 tablespoons of the shredded beef and roll it up tightly in the warm tortillas. Place them side by side in the baking dish, fitting about six small tortillas in two separate rows. This creates a beautiful presentation!
Pour the remaining sauce over the top of the enchiladas, ensuring every bit is covered. This will keep them moist and flavorful during baking. Top with the remaining Monterey Jack cheese.
Bake the enchiladas in the preheated oven for 30 to 35 minutes, or until the cheese is golden and bubbly. This step adds that delicious baked flavor that everyone loves.
Once baked, remove the dish from the oven and sprinkle with fresh cilantro and green onions before serving. Serve with sliced avocado, lime wedges, and tortilla chips on the side. Enjoy!
