Pay close attention to the ingredient amounts, as we'll be using some of them for the meat, and some of it later for the sauce. :)

Season the roast well with salt and pepper.   

 Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. 

Place the meat in the skillet and sear it on all sides. We're browning to sear in the juices, not to cook.  

When the roast is browned, transfer the meat to a crock pot or slow-cooker.  Top it with 1 and 1/2 of the chopped onions.  Add 3 cans of the chopped green chile peppers, including the juice. Add 2 Tablespoons of the chili powder, and cumin.  Add 2 of the minced garlic cloves and hot sauce.   

 Add the 1/4 cup of water, then cover and cook on low for 8 hours or until meat is tender and falling apart. (2 hours on high, and then 3/4 on low works too, if you want to save a little time.)

Shred the meat until it's ready to be stuffed into your tortillas.

Preheat your oven to 350 degrees.

For the enchilada sauce: 

Heat 1 Tablespoon of olive oil in a saucepan.  Saute the remaining onions until soft and clear.  Add the remaining garlic and saute for 1 minute.  Stir in the tomato sauce, remaining green chiles, 2 Tablespoons chili powder, and 1 Tablespoon of cumin.    Cook on medium-low heat for 10 minutes while stirring often. 

For the enchiladas:

Spoon some of the sauce into the bottom of a 9X13 in a casserole dish, just enough to cover the bottom.  Fill each tortilla, one by one, with meat and a couple heaping spoonfuls of shredded cheese, as much as you like, save some cheese for the topping!    Roll up and place in the casserole dish. 

Cover the dish completely with the remaining sauce.  Sprinkle cheese over the top.  Bake uncovered for 25 minutes.  When done, set out to cool for 5-10 minutes, but serve while still warm! Sprinkle chopped green onions and/or cilantro over the top if desired, and enjoy!