2 lbs roast (you can use a cheap roast since it will be cooking all day)
1 small to medium onion, finely chopped
2 15 oz cans red enchilada sauce
1 tsp ground cayenne pepper (optional)
1 pkg corn tortillas
Place roast in a crock pot and cover with 1 can enchilada sauce, onion, and cayenne pepper. Cook on low 6-8 hours. When roast is finished cooking, shred and add 1/2 can enchilada sauce. Mix well. Heat a skillet on medium-hi heat. Place tortillas in skillet and heat through. Remove tortillas to a large casserole dish, fill with beef, and roll. Repeat until beef is used. (There should be enough meat to fill an entire 9x13 in casserole dish.) Once you have all the enchiladas rolled, pour remaining enchilada sauce over the top and sprinkle with cheese. Bake in a 350 degree oven until cheese is melted and edges of tortillas are crisp.