Instant Pot, shredded beef enchiladas
Instant Pot, shredded beef enchiladas

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Instant Pot, shredded beef enchiladas is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Instant Pot, shredded beef enchiladas is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Instant Pot, shredded beef enchiladas:
  1. Take 3 lbs beef chuck roast, cut into 6 pieces
  2. Take 2 Tbls Extra virgin Olive oil
  3. Take Cumin
  4. Prepare Chili powder
  5. Get 2 cloves minced garlic
  6. Make ready 1 1/2 cups beef broth
  7. Take leaf Bay
  8. Get 10 corn tortillas
  9. Prepare 28 oz can red enchilada sauce
  10. Prepare 2.25 oz can sliced olives
  11. Make ready 8 oz shredded Mexican cheese
  12. Make ready 1/2 white onion, diced
  13. Prepare avocado and sour cream for topping
Steps to make Instant Pot, shredded beef enchiladas:
  1. Select sauté on the Instant pot. Add Olive oil.
  2. Brown beef on all sides, add garlic to brown with the beef.
  3. Add cumin and chili powder to taste.
  4. Press cancel.
  5. Add beef broth and bay leaf.
  6. Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
  7. Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
  8. Preheat oven to 350°
  9. Sauté diced onion until tender.
  10. Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
  11. Unwrap towel and allow tortillas to cool until you are able to handle them.
  12. Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
  13. Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
  14. Pour remaining sauce on top of the assembled pan of enchiladas.
  15. Top with cheese and olives.
  16. Cover with tin foil and bake for 40 minutes.
  17. Remove tinfoil and bake for an additional 10 minutes.
  18. Serve with sourcream, avocados, guacamole, refried beans….etc!

So that’s going to wrap this up for this special food instant pot, shredded beef enchiladas recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!