Shredded Beef Enchiladas

• 3 to 5 lb. roast (any kind)
• 2 packages Taco seasoning
• 4 14-oz. cans Enchilada Sauce (mild)
• 1 14-oz. can Enchilada Sauce (hot)
• 1 lb. Cheddar Cheese, shredded
• 1 lb. Monterey Jack cheese, shredded
• 2 large onions
• 12 oz. chopped olives
• 2 pkg. 12-inch flour tortillas

1. Cover meat with water and cook in crock pot with taco seasoning.
2. Meat must be cooked until it is falling apart.
3. When done drain and let cool.
4. Shred meat.
5. Assemble enchiladas by putting meat in middle of tortilla, adding cheese, onion and olives.
6. Roll up.
7. Continue until most ingredients are gone (save some cheese for garnish).
8. Place assembled enchiladas in baking pan (bottom of boiler pan is good).
9. Blend enchilada sauces and ladle over assembled enchiladas.
10. Top with remaining cheese.

enchilada sauce, enchilada sauce, cheddar cheese, cheese, onions, olives, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37010 (may not work)