Shredded Beef Enchiladas (w/ leftover pot-roast)

(about) 2 lb Chuck roast leftovers
1-2 Tblsp olive oil
1/2 onion, diced
3 cloves garlic, minced
1 can diced green chili
1-2 Tblsp chili powder
Salt and pepper to taste
1-2 Tblsp cumin
1-2 tsp chipotle chili powder
1/2 -1 can beef broth
1 pkg tortillas (corn or flour)
1 can Red enchilada sauce
2 cups shredded cheese

Preheat oven to 350 degrees
Heat oil in deep skillet.  Sauté onions and garlic until iridescent.  Meanwhile shred pot roast and add to onions and garlic.  Add seasoning and green chills, while stirring meat mixture.  Pour in beef both, and deglaze the pot.  let simmer.

Grease 9x13 casserole dish.  Roll 3/4 cup meat mixture in each tortilla and place seam side down.  Pour enchilada sauce over stuffed tortillas and top with cheese.

Bake until cheese is melted.  Top with sour cream and olives.