The slow-cooked beef made with Musselman’s Apple Butter and enchilada sauce stays moist and flavorful.
Place the beef roast in a large slow cooker and cover with the sliced onions. Combine the garlic, enchilada sauce, apple butter, hot sauce and salt and pour over the beef and onions.
Place a lid on the slow cooker. Cook on high for 5-7 hours, or on low for 10-12 hours. When done, the roast should shred easily with a fork.
Pull the beef roast out of the sauce and place on a cutting board. Shred with 2 forks and then mix the shredded meat back into the sauce. Keep on warm until ready to prepare the enchiladas.
Preheat the oven to 400° F and get out a 10x15 (or 9x13) baking dish.
Scoop the meat into a tortilla and roll it. Place the rolled enchilada into the baking dish, seam down. Continue until all of the meat and tortillas are rolled and in the dish. Spoon the remaining sauce from the slow cooker over the top of the enchiladas then cover with shredded cheese.
Bake for 10-15 minutes until the cheese is melted and browned. Serve warm with your choice of fresh toppings like tomatoes, avocado, or sour cream.