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1
Place roast in a crock pot and add 1 cup beef broth.
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2
Cook on low for 8 hours.
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3
Remove roast and let cool 1 hours.
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4
Preheat oven to 350.
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5
Grate cheese and slice olives while meat cools.
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6
Spray a 9x13 and lightly cover the bottom with enchilda sauce.
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7
Place remaining sauce in a pie plate.
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8
Place beef in a large skillet and heat on medium.
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9
Add chilis.
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10
Add taco seasoning and salsa/chili powder to taste (habanero chili powder is potent!
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11
Use sparingly).
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12
In a cassarole dish, microwave refried beans until hot.
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13
In a small skillet, heat vegetable oil over medium heat.
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14
Place tortillas in oil for 20 seconds and flip.
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15
This keeps them pliable and moist.
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16
Place cooked tortillas on papertowls to remove excess oil.
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17
Dredge cooked tortillas in the pie plate of sauce.
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18
Spread refried beans and meat down the middle of the tortilla.
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19
Sprinkle with cheese and add olives.
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20
Roll the tortilla over and place seam down in the 9x13.
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21
Repeat until the dish is full.
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22
(you can get 12 in a column and the remaining 4 can go lengh wise on the side).
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23
Cover enchiladas with second can of sauce and remaining in pie plate.
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24
Cover with remaining cheese and olives.
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25
Place in oven and cook for 45 minutes.
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26
Serve with remaining refied beans and spanish rice.
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27
You can garnish with sourcream and fresh guacamole if desired.
