slow cooker shredded mexican beef:

3 pound beef chuck roast
1 teaspoon salt
1 teaspoon pepper
1 tablespoon grapeseed/vegetable/canola oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder

enchiladas:

10 to 12 (4-inch) corn tortillas
2 tablespoons butter
1/2 sweet onion, diced
2 (4 ounce) cans diced green chiles
2 tablespoons flour
2 cups low-sodium chicken stock
1/2 cup half and half
1 cup sour cream
12 ounces monterey jack cheese, freshly grated
fresh cilantro for topping
sliced green onions for topping
sliced avocado for topping
lime wedges for spritzing