Chuck roast (I use two but I like to freeze a pan of enchiladas too)
Ortega green chiles (in the can)
tortillas (flour or corn, I use both)
cheese (Cheddar and Jack)
red enchilada sauce
I cook the roast in the crockpot with the beef broth, chopped cilantro and chopped onions all day (1 hour on high and 6-8 hours on low) It will shred easily when it's done. I shred it and put it back in the juices on warm while I prepare the rest of the items. I pour enchilada sauce into a baking dish that is large enough to dip the tortillas in. I warm my tortillas prior to rolling them. This keeps them from coming open or tearing. You can use a tortilla warmer or just the stove top if you don't have one. After warming the tortilla, I dip it into the sauce and lay it in a baking dish (the one I'm going to use to cook them) while I fill with shredded beef mixture and top with cheese. Then, I roll the enchiladas and lay them side by side till the pan is full. I pour more sauce on top of the rolled enchiladas (because we like them saucier) and then top with more cheese. I also top with black olives, but that's a personal choice. I cover the pans with foil and heat for around 45 minutes at 375.
For shredded chicken enchiladas the process is very similar, except I boil the chicken breasts in a pan of water and shred them. Once the meat is shredded, I put it back in the pan with green chile sauce, cilantro and green onions and let the mixture simmer. I also use the green enchilada sauce and flour tortillas only when rolling them. I usually only use Monterey Jack cheese for these, but I'm sure cheddar would be great too.
Both of these are yummy and a big hit in our house! It's quite a lot of work though, so that's why it's good to freeze some if you are going to go through all the work to make them!