Oh what can I say but YUMMMY! I cook about a 3lb. pre-aged and seasoned roast in a crock pot and slow cook overnight and then I split into 3 different meals and THIS is one of them! One of my and my husband's favorites. Tried and tested and loved! These are NOT your ordinary enchiladas. ;)
2In a bowl mix the enchilada sauce & salsa set aside.
3Now, shred about a 1 1/2 lbs. or so, of the roast allowing the juices to run off back into the crock pot, & set the meat aside.
4Then fill each tortilla with some of the roast, shredded montery jack cheese, rice, corn, & about 1 tbsp enchilada mixture leaving enough room for rolling. Roll burrito style folding both ends in & place them in a 2 quart casserole dish , side by side keeping them close to each other.
5Pour remaing enchilada mixture over the tortillas and bake for 15 minutes, put the remainder of the shredded cheese on & the black olives & bake for an additional 5 minutes.
6Once cheese is melted , pull out of the oven and top the enchiladas with the sour cream , chopped tomatoes, green onions,& bacon bits. Serve and Enjoy!