Season the chuck roast

• Pat the chuck roast dry with a paper towel.
• Coat it in olive oil and season generously with the beef fajita seasoning on all sides.

Sear the roast

• Heat a large greased skillet over medium-high heat.
• Sear the chuck roast on all sides until a nice crust forms.
• Remove the roast from the pan.

Build the sauce

• Lower the heat and add the diced onion and diced green chiles to the same pan.
• Mix and use the moisture to deglaze the pan, then sauté for a few minutes.
• Add the red enchilada sauce and beef bone broth and mix well.

Braise the beef

• Return the chuck roast to the pan and bring the liquid to a low simmer.
• Cover with a lid and cook until fork tender and falling apart, without removing the lid.
• Shred the beef in the pan, being careful not to scratch it.

Fill and roll the enchiladas

• Spread a thin layer of sauce in the bottom of an oven-safe dish.
• Fill each tortilla with shredded beef and cheese, roll tightly and place seam side down in the dish.
• Pour the remaining sauce over the top and sprinkle with shredded cheese.

Bake

• Bake at 200 °C (400 °F) until hot and the cheese is melted.
• Let cool for a few minutes before serving.

Plate and serve

• Plate the enchiladas and top with sour cream, diced avocado and chopped cilantro.