In the crockpot add onion, steak & salsa verde. Cook on low for 6-8 hours.
When fully cooked, shred beef & onions. This will be your enchilada filling
Enchiladas
Preheat oven to 375°
In a small bowl, combine the enchilada sauce & queso.
Prepare a medium to large baking pan by adding 1/4 cup of the enchilada sauce mixture to the bottom of the pan. Spread around in an even layer.
Heat the tortillas in the microwave for 15 seconds. You can also soften over an open flame on your stove top. warming the tortillas will make them easier to roll into enchiladas.
Fill each tortilla with 2-3 Tbsp of shredded beef. Roll into an enchilada & lay in the pan, flap side down. Repeat for all 8 enchiladas.
Pour the remaining enchilada sauce over enchiladas. Give the pan a little shake to allow the sauce to settle down into the enchiladas.
Cover the Pan with foil or a lid & cook in the preheated oven for 20 minutes.
Remove from oven, garnish with pico de gallo & cilantro & Serve. I recommend a side of chips and salsa!