Prepare roast in crock-pot with 1/2 cup hot water. Add diced jalapenos and place on top of roast. Cook on low heat approx. 5 to 6 hours or until roast shreds easily. Allow roast to soak up all juices. Cook Spanish rice according to package and place in bowl. Place refried beans in another bowl. Add olives to the cooked shredded roast beef.
Heat medium size skillet and spray with cooking spray. Place on medium tortilla in pan and allow tortilla to begin to bubble and turn over and brown other size. Remove tortilla and add approx. 1 Tbsp. enchilada sauce followed by a thin layer of roast beef, Spanish rice, refried beans and thin layer of cheese. Roll tortillas in place in pan. Repeat process. These can be made a head of time. Place in a pan and cover and put in refrigerator.
When ready to eat, place on a microwaveable plate and heat for approximately 8 minutes. Sprinkle cheese on top and heat for another 3 to 4 minutes or until cheese is melted. Garnish with your favorite toppings.