Mexican Shredded Beef and Enchiladas

By SewingDragonfly

From recipearchives.com

Ingredients

• Shredded Beef
• 5 lb. beef and/or venison roast
• 3 onions, chopped
• 4 oz. green chilies, chopped, mild
• 14 oz. green chili salsa
• 1/4 tsp. garlic powder
• 4 T. flour
• 1 T. salt
• 1 tsp. cumin
• 2 cups water
• In the pressure cooker, using medium-high heat, sear meat on both sides until crispy brown or until it can be pulled away from the pan. Add remaining ingredients. Close the pressure cooker and bring to 15 lbs. pressure and cook there for 60 minutes.
• Quick cool by setting in sink and pouring cool water over the lid (the spray nozzle works good for this). Once all pressure is released, open the lid.
• Shred meat with a fork or with a potato masher. You can freeze and add to Mexican dishes.

Preparation

Step 1

Enchiladas
1 medium onion, chopped (about ½ cup)
2 cloves garlic, chopped
1 ½ cups chicken broth
1-2 T. chili powder
1 tsp. oregano
1 tsp. ground cumin
1 tsp. salt
8 oz. tomato sauce
12 (6 inch) corn tortillas
3 cups cooked, shredded chicken or beef
1 cup (4 oz.) shredded Monterey Jack or sharp cheddar cheese
Sour cream
Cook and stir onion and garlic in 2 qt. saucepan until onion is tender. Stir in broth and spices. Heat to boiling; reduce heat. Simmer 10 minutes. Dip each tortilla into sauce and coat both sides. Spoon ¼ cup of the meat onto each tortilla; roll tortilla up. Place seam sides down, in un-greased rectangular baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake uncovered at 350 degrees until cheese is melted, about 10-12 minutes. Longer if meat was cold when assembling. Top with sour cream, lettuce and diced tomato if desired.

To make ahead, place enchiladas in baking dish, top with cheese, but do not pour remaining sauce over it. Cover and refrigerate up to 24 hours. Or cover and freeze. Freeze sauce in a zipper baggie. To serve, thaw, pour sauce over enchiladas and bake uncovered at 350 degrees for 20-30 minutes.