Place the roast in a 6 quart slow cooker. Season the roast with salt, pepper, cumin, chili powder, and minced garlic. Add the salsa, beef broth and apple cider vinegar to the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-5 hours or until beef shreds easily.
Remove the roast to a large plate and shred.
Remove one cup of the liquid from the crock pot and place it in a saucepan. Stir the meat back into the remaining sauce in the crock pot.
Heat the sauce in the saucepan over medium heat. In a small bowl whisk together the water and the cornstarch until combined. Whisk this mixture into the saucepan and heat until the sauce thickens.
Meanwhile, heat up the corn tortillas until soft. Mix both of the shredded cheeses together in a small bowl and preheat the oven to 350 degrees F.
Spread some of the sauce onto the bottom of a 9X13 baking pan. Spoon desired amount of beef in each tortilla. Sprinkle with a small amount of shredded cheese. Roll and place (seam down) in a 9X13 baking pan.
Spoon the remaining sauce from the saucepan over the enchiladas. Top with the remaining shredded cheese.
Bake at 350 degrees for 15-20 minutes until heated through.
Let the enchiladas rest for 5-10 minutes. Top with the fresh chopped cilantro. Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5-7 days.