Shredded Beef Enchiladas

3-5 lb Beef Roast
1 Tbsp. Oil
1 Large Onion, chopped
2 Cloves Garlic, minced
1 Tbsp. Chili Powder
1 can Tomato Sauce
1/3 Cups Water
6-10 Flour tortillas
2 Cups Grated Cheddar, divided

Cook Roast in crock pot for 6-8 hours. Shred the beef with a fork.
Preheat oven to 350 degrees.
Heat oil in a pan, and saute onion and garlic. Add the chili powder, tomato sauce, and 1/3 Cup water.
Add the cooked shredded beef and 1 1/2 cups cheese.
Fill each tortilla with the mixture, making sure to leave enough mixture to spread a little over the top. Put each rolled and filled tortilla in a casserole dish (size depends on how big of a roast you used). Cover with the extra sauce, and remaining cheese.
Cover and bake for 30 minutes.