Place the beef chuck roast in the slow cooker.
Add the chopped onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper over the beef.
Pour the enchilada sauce and beef broth over the ingredients in the slow cooker.
Cover and cook on low for 6 hours, or until the beef is tender and easily shredded.
Remove the beef from the slow cooker and shred it using two forks.
Return the shredded beef to the slow cooker and stir to combine with the sauce.
Spray a 9×13 inch baking dish with cooking spray.
Warm the corn tortillas in the microwave for 20 seconds to make them pliable.
Spoon about 1/4 cup of the beef mixture onto each tortilla, then sprinkle with 2 tablespoons of shredded cheese.
Roll each tortilla tightly and place seam-side down in the prepared baking dish.
Pour any remaining beef sauce from the slow cooker evenly over the rolled enchiladas.
Sprinkle the remaining shredded cheese evenly over the top.
Preheat the oven to 375°F (190°C).
Bake the enchiladas for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh cilantro.
Serve the enchiladas hot with sour cream and sliced avocado on the side.