Enchiladas

11 ingredients
3 steps

Ingredients

  • 2 to 3 lb. chuck roast
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 medium onion, diced
  • 1 (16 oz.) bottle salsa
  • 2 (8 oz.) tomato sauce (more if needed)
  • 1 or 2 pkg. corn tortillas
  • 6 to 8 oz. pkg. Monterey Jack cheese, shredded
  • 6 to 8 oz. pkg. Cheddar cheese, shredded
  • sour cream (for garnish)
  • sliced black olives (for garnish; optional)

Directions

  1. 1
    Cook meat, salt, pepper, garlic and onion until very tender. (I use pressure cooker and cook at 5 pounds pressure for 30 minutes.)
  2. 2
    Ground meat may be used but do not pressure cook; shredded meat is better.
  3. 3
    Use two forks to pull meat apart until shredded.

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