Easy Beef Enchilada Bake

Step 1 -In a slow cooker, add the chuck roast, the tomatoes with chilies and their juices, the cumin, the onions, and the beef broth.

Step 2 -Cover and cook on low until the meat is tender enough to shred easily with a fork, about 8-10 hours.

Step 3 -Transfer the chuck roast to a cutting board and using two forks, shred the beef.

Step 4 -Strain the cooking liquid, reserving the vegetables and discarding the liquid.

Step 5 -Mix the strained vegetables into the shredded beef.

Step 6 -Cover the beef mixture and refrigerate it until ready to use.

Step 7 -In a large saucepan over medium heat, melt the butter.

Step 8 -Add the flour to the melted butter and whisk until the raw flour smell disappears and the mixture is a pale gold, about 1 minute.

Step 9 -Add the enchilada sauce and the chicken broth to the butter-flour mixture and stir to combine.

Step 10 -Bring the sauce mixture to a boil.

Step 11 -Lower the heat to a simmer.

Step 12 -Season the sauce mixture with the salt and the pepper.

Step 13 -Keep the sauce mixture warm over low heat.

Step 14 -Preheat the oven to 350 degrees F.

Step 15 -Coat a 9x13-inch baking dish with cooking spray.

Step 16 -In the bottom of the prepared baking dish, evenly spread 1/2 cup of the sauce.

Step 17 -Layer 6 of the tortillas over the sauce layer.

Step 18 -Add 1/2 of the beef mixture on top of the tortilla layer in the baking dish.

Step 19 -Sprinkle about 1/3 of the cheese over the meat layer in the baking dish.

Step 20 -Repeat using 1/2 cup of the sauce, 6 of the remaining tortillas, the remaining beef mixture, and 1/2 of the remaining cheese.

Step 21 -Top the casserole with the remaining tortillas, the remaining sauce, and the remaining cheese, in that order.

Step 22 -Bake until bubbly, about 30 minutes.

Step 23 -Serve hot.