2CupsShredded Cheese,I use Monterrey Jack and Cheddar
Place the roast in the bottom of your slow cooker. Season with salt & pepper to taste. Season both sides of roast with taco seasoning, garlic, cumin, and cayenne. Top the roast with the onions. Pour over the beef broth and salsa.
Cook the roast on low for 6-8 hours, or high for 4-5 hours.
Preheat oven to 375 degrees. Prepare the bottom of a 9x13 inch baking dish with a few spoonfuls of enchilada sauce, set aside.
Shred the meat in the slow cooker with two forks, discarding onions if desired. Fill each tortilla up with about ¼ cup of beef and roll up. Lay seam side down in prepared pan.
Pour the remaining enchilada sauce over the top of the enchiladas, top with cheese. Bake uncovered in preheated oven for 20-25 minutes, until hot and bubbly.