crock pot roast enchiladas

Ingredients

• 3 pounds pre seasoned and aged roast (use normal roast if you can not find the other)
• 1 medium onion chopped
• 2 sticks celery chopped
• 1 medium green bell pepper chopped
• 3 cloves garlic smashed
• 1 cup red wine
• 3 cups beef broth (or enough to almost cover the roast)
• DIRECTIONS FOR ROAST: PLACE ROAST IN A CROCK POT WITH THE REMAINDER OF THE ABOVE INGREDIENTS. SET TO AUTO OVER NIGHT UNTIL ROAST IS SHREDDING EASILY WITH A FORK.
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• ENCHILADA INGREDIENTS:
• 1 can 15oz. enchildada sauce
• 1 1/2 cups tacoma boys chipotle salsa (or you may use your favorite salsa if you can not get this brand)
• 1 package shredded montery jack cheese
• 2 cups rice cooked (i love using basmati its my favorite)
• 2-3 tablespoons real bacon bits (optional but gives a good smoky flavor)
• 1 package sweet corn
• 1 can black olives chopped (optional)
• 2 - roma tomatoes chopped (2 or so)
• 1 bunch green onions chopped
• 10 - flour tortillas (use wheat for a healthy alternative)
• - sour cream to taste