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uberjonas
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Arrange the beef in the slow cooker and toss all the spices in (through the black pepper), cover and cook on the lowest setting for 6 hours.
Shred with two forks. Taste. I know. Taste again, just to... make sure. One more bite? Okay ONE more bite. You have to stop now!
Place in a bowl and add the diced chilies. Combine.
Preheat oven to 375.
Mix the two enchilada sauces together in a bowl and pour a small amount in the bottom of a 9×13-inch baking dish.
Evenly divide the beef mixture and cilantro at the edge of each tortilla; roll up tightly and layer in the dish seam side down. Continue until the dish is filled.
Pour the remaining sauce over the enchiladas. Get it in every crevice.
Sprinkle the mozzarella cheese over the top.
Throw it in the oven for about 40 minutes, until the cheese is browned and bubbly.
Let sit for about 5 minutes before slamming your entire head into it.
Garnish with cilantro!