Beef and Pork Enchiladas

I selected meat for this dish that was listed at sale prices. I found a boneless pork roast and a London broil with a total cost of under $10.00. I ended up cooking all of the meat in a pressure cooker to save time. Make sure you use enchilada sauce and not red chili sauce.
  • Beef and Pork, approximately 2 lbs., cubed
  • 1 dozen corn tortillas
  • 1 lb. Jack cheese, grated
  • 1 large can Las Palmas Enchilada sauce
  • 1 bunch green onions, diced
  • 1 can pitted black olives, sliced
  • Salt and pepper to taste
  • 1/4 cup oil for frying
  • 3 tbsp. flour
  • cilantro for garnish

Cube the meat and season with salt and freshly ground pepper. Place into a pressure cooker and add just enough water to cover. Heat over medium high flame until the meat comes to a boil and adjust the pressure cooker for 15 lbs. pressure. Cook for 30 minutes and allow to cool. Shred the meat after removing it from the cooker.

While the meat is cooking, prepare the chili as follows: In a large skillet, melt about 2 tbsp. butter or bacon grease. I used the fat from the meat that was pressure cooked and this worked fine. Add the flour and stir to make a roux. To this roux, add the can of enchilada sauce, stirring until thickened. Remove from heat and set aside.

Next, heat the oil in a separate skillet. Fry the corn tortillas one at a time in the hot oil until each one begins to slightly crisp. Turn once or twice until the tortilla is no longer soft, but rather firm. After frying a tortilla in the oil, dip it into the chili sauce using a pair of tongs. Saturate both sided of the tortilla with chili and then place into a baking pan for stuffing. I prepare these one at a time until the baking pan is full.

Once you have a chili soaked tortilla in the baking pan, place about 2 tablespoons of the shredded meat in the tortilla, sprinkle a few diced green onions, sliced olives and about 2 tablespoons of grated jack cheese on top of the meat. Roll or fold all of these ingredients together in the tortilla and arrange the enchiladas side by side in the baking pan. Once the pan is filled with enchiladas, spoon some or all of the remaining enchilada sauce over the top of the enchiladas, sprinkle grated jack cheese over all of the enchiladas, and then top with the remaining green onions and olives.

Bake the enchiladas in a preheated oven at 400 degrees for 10 minutes or until the cheese melts. Garnish with sprigs of cilantro and serve immediately with refried beans and Spanish rice.


  • Yields: 6 servings
  • Preparation Time: 1 hour
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