Step 1

In a 5-6 quart crock pot, add chopped onions to the bottom.

Step 2

Add roast and top with seasoning.

Step 3

Pour Rotel®, diced green chilies and enchilada sauce over roast.

Step 4

Cover and cook on low for 8-10 hours or high for 6-8 hours.

Step 5

Add pinto beans, corn and ¾ of the black olives into crock pot the last hour of cooking.

Step 6

Spoon into serving bowls and top with cheese.

Step 7

Preheat over to 350° and spray a 13 x 9 baking dish with non stick spray. Set aside.

Step 8

In the prepared baking dish, add some enchilada sauce to the bottom of the dish.

Step 9

Place a layer of tortillas on top of enchilada sauce.

Step 10

Spoon left over Mexican Style Crock Pot Chuck Roast to cover the tortillas (heating up the meat a little bit in the microwave first will make preparing these enchiladas easier).

Step 11

Next, cover meat with grated cheese.

Step 12

Add another layer of corn tortillas, meat, cheese, then pour some more sauce over the top.

Step 13

Last layer will be tortillas, remaining enchilada sauce, then topped with cheese.

Step 14

Cover with foil and bake for 45-50 minutes or until cheese is melted and enchiladas are hot throughout.

Step 15

Garnish with sour cream, olives, green onions.