Step 1

In a medium skillet on the stove-top, brown and crumble the ground beef until no longer pink. Drain off any excess cooking fat if there is any.

Step 2

In a medium mixing bowl, combine the cooked ground beef, tomatoes and green chilies.

Step 3

Pour enchilada sauce in a pie plate or shallow container and dip each corn tortilla one at a time into the enchilada sauce, coating both sides lightly in the sauce.

Step 4

Place tortilla on a plate and scoop about 1/4 cup of the ground beef mixture in the middle of the tortilla and roll the tortilla around the filling carefully to prevent cracking.

Step 5

Place seam side down in the bottom of a 6 quart or larger slow cooker.

Step 6

Continue dipping, filling, rolling and placing with all of the tortillas.

Step 7

Drizzle any leftover enchilada sauce over the top of the enchiladas.

Step 8

Sprinkle the cheese and then the olives evenly over the top of the enchiladas.

Step 9

Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the cheese is melted and gooey.