Beef Enchiladas
Ingredients
- 1 (3-lb.) beef chuck roast
- 2 tbls. chili powder, divided
- 1/2 tsp. garlic powder
- 3/4 tsp. salt, divided
- 1/2 tsp. pepper
- 1/4 tsp. dried oregano
- 1 tsp. vegetable oil
- 1 (10-oz.) can Ro-tel tomatoes, drained
- 1 medium onion, chopped fine
- 1/4 tsp. minced garlic
- 2 lbs. Colby Jack cheese, grated, divided
- 12 to 15 (6-inch) flour tortillas
- 4 to 6 (10-oz.) cans Old El Paso enchilada sauce, either mild or hot
- 1 (8-oz.) container sour cream
- 1 (2 1/2-oz.) can sliced black olives
- 1 bunch green onions, minced
Directions
1. Rub chuck roast with a dry rub made from 1 tablespoon chili powder, garlic powder, 1/2 teaspoon of salt, pepper and oregano.
2. Sear roast in vegetable oil using a pressure cooker (see note) on top of stove. When seared on all sides, add enough water to pressure cooker to cover roast and add any extra seasoning from the dry rub used to season the roast.
3. Close lid of pressure cooker and set it to bring cooker to a boil (when pressure cooker valve starts to shake rapidly). Turn down temperature until cooker valve is slowly moving back and forth and cook for 35 minutes. Depressurize pot (run under cold water from sink faucet until small valve pops back in lid) and remove roast from juices. Remove any fat and bones from meat and shred meat.
4. Place shredded beef in bowl and add Ro-tel tomatoes, minced onion, minced garlic, 1 tablespoon chili powder and 1/4 teaspoon salt. Mix thoroughly. You can add some of the cooking juices to the mixture if it is too dry (and also for flavor).
5. Preheat oven to 375 degrees.
6. Place 2 tablespoons of beef mixture with a sprinkling of grated cheese in each flour tortilla. Roll tortillas and place, seam-side-down, in a greased (12×14-inch) baking dish. Any extra beef can be sprinkled on top of the enchiladas in the dish. Add as many cans of the enchilada sauce as needed to cover all of the enchiladas. Add lots of cheese and garnish with dollops of the sour cream, the sliced black olives and chopped green onions.
7. Place baking dish on top of baking sheet and bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
Note: If you do not have a pressure cooker, cook roast in a stock pot. Use the same ingredients and pour enough water on roast to cover it. Bring to a boil, cover and cook on low-medium heat for 1 to 1 1/2 hours or until beef falls apart.
