Place the chuck roast in your slow cooker and pour in the beef broth. Sprinkle the chili powder, cumin, salt, onion powder, garlic powder, and black pepper evenly over the meat. Cover and cook on low for 6-7 hours, until the beef is tender and easily shreds with a fork. Once done, shred the beef directly in the cooker, mixing it with the flavorful juices.

Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread ½ cup of the red enchilada sauce on the bottom. Take each warm tortilla and fill it with ¼ cup of the shredded beef and 2 tablespoons of Mexican blend cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Continue this process until all tortillas are filled and snugly arranged in the dish.

Pour any remaining red enchilada sauce over the rolled tortillas in the baking dish, ensuring an even coverage. Sprinkle the remaining cheese generously on top. Bake in the preheated oven for about 20 minutes, watching for the sauce to bubble and the cheese to melt beautifully. Once done, remove the dish and let it cool for 5 minutes before serving to allow the flavors to meld together.