Beef Enchiladas

I've posted a shredded beef recipe for tacos before. This recipe is slightly different in that the cooking liquid is used to make the sauce for the enchiladas. Like my other shredded meat recipes this one is also a slow cooker recipe. I like to serve these with Mexican Rice, Ranchero Beans or Cowboy Caviar.

2 pounds stew meat, trimmed of all fat
1 28oz can of red enchilada sauce
1/2 an onion diced
1/2 a red bell pepper diced
4 cloves of garlic, smashed
2 containers of Knorr concentrated beef stock
3 tblsp butter or margarine
3 tblsp flour
pepper
1 15oz can of tomato sauce
8 corn tortillas
2 cups shredded low fat cheddar cheese

Early in the day, spray the insert of a slow cooker with cooking spray. Add the beef, onion, bell pepper, garlic, enchilada sauce, pepper and 1 container of beef stock to the insert. Cook on low for 8 hours. When the meat is done, drain off the cooking liquid, reserving it. Shred the meat. In a sauce pot, melt the butter or margarine. Add the flour and whisk until a paste forms. Add the reserved cooking liquid to the pot and whisk until smooth. Add the tomato sauce and the remaining container of concentrated stock. Whisk until the mixture has thickened. Preheat the oven to 350. Spray an oblong baking dish with cooking spray. Ladle enough sauce into the bottom just to coat the baking dish. To assemble the enchiladas, place some of the meat at one end of a tortilla. Roll the tortilla up and place it seam side down in the baking dish. Continue to fill and roll up the enchiladas until the baking dish is full. Ladle the rest of the sauce over the enchiladas and top with cheese. Bake for 25-30 minutes or until the cheese has melted and the sauce is bubbly. Serve