This post is a work in progress because I can't find my recipe for enchilada sauce. I just make it cause I remember how but I couldn't give you proportions yet.
So, first you cook a roast in the crockpot all day long. The longer you cook it, the more tender it will be. I just barely cover with water, then add 2 tsp of salt, garlic, onion, and carrots.
When the roast is done pull it apart and set it aside.
Make the tortillas (or use approved)
4 cups flour or GF flour mix with xanthan gum
1 tsp salt
4 tsp baking powder
2 vegetable shortening or coconut oil (if it's coconut oil warm it a little)
1 1/2 cups warm water or more if needed
Mix this all up into a dough, press in a tortilla press or grill for a minute on each side. You can make this without shortening but they won't be as tender.
My sauce uses chili powder but no tomatoes so it's lower in salycylate than you might be used to. It's a darker brown style sauce instead of the Americanized tomato sweet spicy sauce.
Dissolve 2 TBSP flour (or gluten free flour mix) in 2 cups of water. Add 2 TBSP of chili powder and 3/4 tsp salt. Cook this over medium heat until thickened. If you're adventurous and know how you can brown the flour in oil first, then add the liquid whisking very quickly. It takes a little practice and sometimes I have to vita-mix it smooth but the browning gives it an extra flavor.
If you're used to canned sauce you can add 1 TBSP sugar to even it out. Add more salt if needed.
To assemble, dip a tortilla in sauce, put in a little beef and shredded cheese if you want. Roll up and either put it on a plate with extra sauce and condiments or put in a casserole dish to freeze or serve. Add extra sauce and sprinkle with cheese.
I like to serve this with homemade pinto beans and salad.