• Shredded Beef Enchiladas

    1 vote
    Shredded Beef Enchiladas
    Prep: 1 1/2 hours Cook: 45 min Servings: 8
    by Ella Mangelos Velthoen
    64 recipes
    This is a pretty simple but delicious treat, my picky husband loved it and that is what sold me. Lots of beef and cheese so it's hearty, you can serve with a fresh fruit salad or just some chips


    • 2 Lb beef roast
    • 2 Medium onions ~diced
    • 1 lb Monterrey Jack cheese~ grated
    • 1 lb Cheddar cheese ~ grated
    • 1 Large can of Green Enchilada sauce
    • 18 Corn or flour tortillas
    • Can of sliced olives
    • 1 Tsp chili powder
    • 1 Tsp red chili flakes


    1. Put cooking oil in a heavy pressure cooker heating it up, then put roast browning all sides of the roast. Pour 2 cups water with chili powder and chili flakes into the pressure cooker. Pressure for 40 minutes.
    2. Cool down cooker and take two forks and shred the beef, allow to cool
    3. Prepare a 11 X 13 X 2 pan by pouring some of the enchilada sauce on the bottom. Take the tortillas (uncooked) and dip into the sauce which is in the pan and then fill with beef, onions and 1/8 of cup or more cheese and roll. Continue rolling and snuggle them closely into the pan until all meat is used. When finished pour remaining sauce on top of rolled enchiladas and sprinkle remaining cheese on top, then sprinkle olives generously on top. Place in a 425 oven and bake for 45 minutes or until bubbly and brown. Allow to cool slightly, then serve with sour cream or Greek yogurt on top.

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