Beef Enchiladas

one Chuck Roast, shredded
Place chuck roast in crock pot and season with salt, pepper, and garlic powder and onion powder.

Mix together:
shredded roast
one can olives, chopped
one onion, diced

Cheddar cheese, shredded
monterey jack, shredded

1 can red enchilada sauce
corn tortillas

Shred roast and put in bowl with olives and onions. Mix well. Put oil in fry pan and add tortillas one at a time. Place tortillas in hot oil and turn quickly then put onto paper towel to drain. This is to soften the tortilla, if you don't do this the tortilla will crack when you roll and put them in the pan.

Pour enchilada sauce in bowl. Dip tortilla; remove excess sauce with finger back into bowl and stack tortillas.
To the tortillas add meat mixture and cheese. Roll up tortillas and place in baking pan or cookie sheet that has been sprayed with pam and a light covering of enchilada sauce. Spoon remaining sauce over tortillas and add more cheese. Cover with foil and bake for 25-30 minutes at 350.