Not so Traditional Beef Enchiladas

This is so yummy and filling! One or two will fill you up. Start in a crock pot in the morning and finish in the evening.

• Ready In: 8 hrs 55 mins
• Serves: 6-8

Ingredients

• 2  lbs beef (any roast will do)
• 2 (8 ounce) cans Mexican-style tomatoes
• 12  taco size flour tortillas
• 2  cups  grated cheddar cheese
• 1 (4 ounce) can  sliced  olives
• 1 3⁄4 ounces  hot  taco seasoning (optional)

Directions

1. Add to crock pot roast, canned tomatoes and enough water to cover roast.
2. You may add salt and pepper, or for a spicier enchilada add a packet of hot taco seasoning.
3. Cook on low for 8 hours.
4. Remove beef from the broth and transfer to a mixing bowl.
5. With 2 forks moving in opposite directions, "pull" apart beef into shredded beef.
6. Roll generous portions of beef into each tortilla and lay side by side in a casserole dish.
7. Pour leftover broth and tomatoes from the crock pot over the entire dish.
8. Cover with grated cheese.
9. Add olives over cheese.
10. Bake at 350°F for 20 minutes until cheese is well melted.
11. Optional to serve with sour cream and sliced green onion on top.