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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Instant Pot, shredded beef enchiladas is something that I’ve loved my whole life.

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

The ingredients needed to make Instant Pot, shredded beef enchiladas:
  1. Prepare 3 lbs beef chuck roast, cut into 6 pieces
  2. Prepare 2 Tbls Extra virgin Olive oil
  3. Take Cumin
  4. Make ready Chili powder
  5. Make ready 2 cloves minced garlic
  6. Get 1 1/2 cups beef broth
  7. Get leaf Bay
  8. Get 10 corn tortillas
  9. Make ready 28 oz can red enchilada sauce
  10. Get 2.25 oz can sliced olives
  11. Make ready 8 oz shredded Mexican cheese
  12. Prepare 1/2 white onion, diced
  13. Take avocado and sour cream for topping
Instructions 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 is going to wrap it up with this exceptional food instant pot, shredded beef enchiladas recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!