Instructions

• To a large cast-iron skillet over medium-high heat, add oil.
• Once the oil is hot, add the chuck roast to the skillet and sear on each side, just enough to brown (3-5 minutes per side).
• Add the seared beef to a crockpot. Top with bouillon powder and the enchilada sauce.
• Cover and slow cook on low for 10 hours.
• When ready, remove the chuck roast from the slow cooker and use two forks to shred.
• Add the shredded roast back to the juices in the slow cooker.
• Preheat a skillet to medium-high heat.
• Once hot, working one at a time, dip a tortilla into the juices in the crockpot.
• Add the tortilla to the hot skillet.
• While it is cooking, top with shredded roast, onion, queso fresco, and cilantro. Cook for 1-2 minutes. Use a spatula to remove from the skillet.
• Fold the tortilla in half. Serve with leftover juices from the slow cooker for dipping.