Spray 4 to 5-quart slow cooker with cooking spray. Place roast in slow cooker, cutting to fit and overlapping pieces if necessary. Top with cumin, salt, onion, garlic, and half the can of enchilada sauce. Cover; cook on Low heat setting 6 to 8 hours or until fork tender. Remove to cutting board. Remove any fat. With 2 forks, shred meat. For easier eating, cut long shreds with kitchen scissors or large knife. Return to slow cooker; stir to coat with sauce.

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Pour 1/4 cup of the remaining enchilada sauce in bottom of dish. With slotted spoon, divide meat mixture among tortillas, about 1/2 cup each. Roll up and place in dish. Pour remaining enchilada sauce over the top. Sprinkle with cheeses. Bake 25 to 30 minutes or until thoroughly heated, tortillas are golden brown and cheese is melted.

Serving Suggestion: Top with cotija cheese, onions, jalapenos. Serve with SunVista Refried Beans!

Tips: You can substitute 3 pounds of beef brisket or arm roast for the chuck roast. The cooking time might be slightly longer for these cuts of meat.

If your family prefers ground meat in enchiladas, cook 2 1/2 to 3 pounds of ground beef in a 12-inch skillet with the garlic and onion. Moisten with a little taco sauce. Substitute for the slow-cooked beef chuck.