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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	324.12 Kcal (1357 kJ)
Calories from fat	175.74 Kcal
		% Daily Value*
Total Fat	19.53g	30%
Cholesterol	112.88mg	38%
Sodium	371.86mg	15%
Potassium	469.82mg	10%
Total Carbs	4.72g	2%
Sugars	0.7g	3%
Dietary Fiber	0.61g	2%
Protein	32.54g	65%
Vitamin C	1mg	2%
Iron	2.7mg	15%
Calcium	266.9mg	27%

Amount Per 100 g
Calories	198.6 Kcal (831 kJ)
Calories from fat	107.68 Kcal
		% Daily Value*
Total Fat	11.96g	30%
Cholesterol	69.16mg	38%
Sodium	227.85mg	15%
Potassium	287.87mg	10%
Total Carbs	2.89g	2%
Sugars	0.43g	3%
Dietary Fiber	0.37g	2%
Protein	19.94g	65%
Vitamin C	0.6mg	2%
Iron	1.7mg	15%
Calcium	163.5mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8

Points
8

PointsPlus

Good Points

saturated fat free,
sugar free

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