Slow Cooker Meat

1. Season meat with salt and pepper.
2. Heat oil in a skillet on med-high heat and brown meat on all sides.
3. Place the browned meat into a slow cooker and top with the remaining ingredients.
4. Cover and cook on low for 8 hours (or high for 4 hours).
5. Remove the meat and shred with two forks. Set aside.

Enchilada Sauce

1. Heat oil in a small pan on med-high heat.
2. Add flour and whisk continuously for one minute.
3. Stir in all seasoning.
4. Slowly add in the chicken stock and continue to whisk so there are no lumps.
5. Reduce heat to low and simmer for 15 minutes or until the sauce thickens.

Enchiladas

1. Preheat the oven to 350°
2. Place a thin layer of enchilada sauce at the bottom of a 9×13 baking dish.
3. Corn tortillas tend to be hard to work with, so I recommend frying them just a bit in hot oil on each side for just a minute or so. You don't want them to burn.
4. Place the tortilla on a plate and fill the center with some meat.
   
5. Add some colby jack cheese on top of the meat and roll the enchilada up, placing them in the baking dish (on top of the sauce) with the opening down.
   
6. Continue to roll all 12 enchiladas up and fill up the baking dish.
   
7. Top the rolled enchiladas with enchilada sauce.
   
8. Top with cheddar cheese and place in the oven for 25 minutes.
   
9. Turn the oven to broil and broil for 4-5 minutes, until the cheese browns just a bit.
   
10. Remove from oven and let sit for 5 minutes.
11. Sprinkle with cilantro and serve with sour cream.