Place roast in slow cooker, and pour salsa over the meat. Cover and cook on low for 8-10 hours or high for 6 hours.
Preheat oven to 375 degrees F about 45 minutes before you are ready to eat.
Remove beef to a cutting board, and shred with two forks, removing and discarding large pieces of fat.
Spray a 9 x 13″ pan with cooking spray. Pour about 1/3 can of enchilada sauce in the pan, and swirl to cover the bottom. Spread the beans over the sauce. Some of the sauce will get mixed into the beans, and that is a good thing.
Place about 1/3 cup of meat (varies based on tortilla size) down the center of each tortilla, fold the sides to the center, and place each enchilada seam-side down into the pan with sides touching. Press each enchilada down into the beans slightly when you put it in the pan to hold it in place.
Pour remaining enchilada sauce over the top of the rolled enchiladas, spreading it with the back of the spoon to cover all the tortillas. Cover with foil, and bake in preheated oven for 25 minutes.
Remove foil, spread cheese over the top, and bake an additional 10-15 minutes until cheese is melted and bubbly. Serve topped with sour cream and/or shredded cabbage if desired.
- Prep Time: 15
- Cook Time: 540
- Category: Main
- Cuisine: Mexican