Creamy Shredded Beef Enchiladas

1 fajita seasoning packet1 au jus seasoning packet3 c. beef broth1 c. water3 lb. chuck roast1 onion, chopped2 cans enchilada sauce OR 2 packets enchilada sauce mix, prepared1 c. whipping cream1 (4-oz.) can diced green chiles2 c. shredded cheese10-12 8-inch tortillasMix fajita and au jus seasoning packets, broth, and water in a slow cooker. Place roast in slow cooker and sprinkle onions over roast. Cover and cook on low 10 hours or overnight.Remove roast from slow cooker to a cutting board and shred meat into bite-sized pieces. Place shredded meat in a large bowl. Remove onion from slow cooker using a slotted spoon and add to meat.Combine enchilada sauce and whipping cream in another bowl. Add 1 cup of sauce mixture, green chiles, and 1 cup of shredded cheese to beef mixture; stir until evenly combined.

Spray a 9x13-inch pan with cooking spray and pour some sauce into the pan to coat the bottom. Spoon about 1/3 cup of beef mixture down the center of each tortilla and roll up; place seam-side down in prepared pan. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Cover with foil and bake at 350F for 15-20 minutes. Remove foil and bake 5 minutes more.

(Adapted from Over The Big Moon)