Place roast in a slow cooker with 1 cup of water. Cook on low for 8 hours.

Just before roast is finished, preheat oven to 350 degrees and spray a 9 x 13 and a 9 x 9 baking dish with cooking spray and set aside.

When roast is finished and oven is heating up, remove roast from the slow cooker and place it in a mixing bowl. Shred the roast.

Add all but 3/4 cup sliced olives to the meat.

Add drained jalapeños, salt, pepper and onion powder to the meat. Stir to combine.

Add 1 1/2 cups grated Monetery Jack cheese, 1 cup grated cheddar cheese and 1 cup red enchilada sauce. Stir to combine.

When oven is preheated, place greased baking dishes into the oven for 8-10 minutes.

While the baking dishes heat up, divide meat mixture between flour tortillas and roll up.

Remove pans from oven and place rolled enchiladas into the pans.

Bake uncovered for 20 minutes at 350° Flour tortilla edges will start to brown.

Then, remove from the oven and cover with the remaining red enchilada sauce and remaining grated cheeses.

Place in the oven for 10 more minutes, until hot and bubbly.

Remove from oven and top with remaining sliced olives.

Serve with diced tomatoes, sour cream and shredded lettuce, if desired.