Season the beef chuck roast on both sides with Adobo seasoning. In a cast iron pan or large skillet over medium-high heat add the olive oil. Sear the beef on all sides until browned.
Place in an Instant Pot and cover with 32 ounce jar of salsa of choice. Close the lid press Meat/Stew, High Pressure, Normal for a total of 90 minutes. (See Note 1)
Release pressure per manufacturers instructions and remove beef. Reserve 1/2 cup of cooking liquid, discard remaining liquid from pot and shred meat.
Mix together the shredded beef, hash browns and 2 cups of cheese. Add the reserved cooking liquid and mix together.
Place the meat/potato filling on the tortilla lengthwise and roll up, this filling should make about 14 (distributed evenly).
In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of enchilada sauce, shake pan to distribute on bottom and then place the rolled enchiladas.
Pour remaining sauce over the enchiladas and top with remaining 1 cup cheese. At this point you can cover with aluminum foil and freeze for later use if you like or bake @350°F for 25 minutes (See Note 4).
Remove foil and cook another 10 minutes. Let cool slightly before serving. Toppings can be sour cream, chopped cilantro and sesame seeds if desired.
Video
Notes
Alternatively, you could use a Slow Cooker (4 hours on High or longer until able to shred easily), or cook covered with salsa for 2 - 2.5 hours until easily shredded in a Dutch oven.
I use a 32 ounce jar of Mateo‘s gourmet salsa, but use whatever salsa you prefer.
Either shred your own or use thawed, frozen to make it easy. I recently found these amazing dehydrated ones at Costco from Idaho Spuds and they come in small cartons that after hot water is added, makes about 3+ cups of fantastic hash brown potatoes. I'm not being paid by them either, just sharing a easy to use, tasty product. I use these often, but by all means you can use thawed frozen hash browns. Keep in mind that frozen hash browns aren't just frozen shredded potatoes, they're frozen "par-cooked" potatoes which means they're actually already cooked/blanched in hot water a bit. So if using a raw potato and shredding it, you may want to cook or blanch in hot water a bit to cook.
If you made this and froze it for later use, allow to defrost completely and then bake as directed.