Mexican shredded beef enchiladas

Here's the recipe from Allrecipes that we used for our shredded beef enchiladas a few weeks ago.  We made a bunch and froze the leftovers.  It would be great for nachos and soft tacos as well

 For the beef-

4 pounds chuck roast
1 tsp salt
1 tsp ground black pepper
1 large onion chopped
1 1/4 c. diced green chile (or to taste)
1 tsp chile powder
1 tsp cayenne pepper (or to taste)
hot pepper sauce (like Frank's or Tabasco) to taste
1 tsp garlic powder

Trim the roast to cut off any excess fat
Cover the roast with salt and pepper and place in a large crockpot
Add the other ingredients and add enough water to cover 1/3 of the roast
Cook on high for 6 hours then reduce to low for 2-4 more hours or until the roast falls apart
Remove roast and shred with two forks
Reserve 2 c. of cooking liquid
For burritos add some liquid to the meat and cook for 10-15 minutes until the liquid thickens

For the enchiladas.  This part is less exact since I've always made them without a recipe.

Flour tortillas warmed in the microwave to they don't break when you roll them)
enchilada sauce
chopped and cooked onions and peppers (bell or spicy)
cooked beans (optional)
shredded cheese

Prepare a large 13 x 9 casserole dish with cooking spray and maybe 1/3 c. on enchilada sauce in the bottom
Dip a warmed tortilla in enchilada sauce and coat both sides
On a cutting board assemble the enchiladas with meat, cooked veggies and a little cheese and beans (if using)
From one end roll up and place seam side down in the casserole dish
Repeat with the remaining tortillas and filling
Pour the extra sauce over top and bake at 350 for about 20 minutes then top with cheese and bake for another 10 or until the cheese is melted