Enchiladas - cooking recipe

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)

Preparation

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