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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, instant pot, shredded beef enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we must first prepare a few components. You can have 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. Prepare 3 lbs beef chuck roast, cut into 6 pieces
  2. Get 2 Tbls Extra virgin Olive oil
  3. Take Cumin
  4. Make ready Chili powder
  5. Prepare 2 cloves minced garlic
  6. Make ready 1 1/2 cups beef broth
  7. Get leaf Bay
  8. Prepare 10 corn tortillas
  9. Make ready 28 oz can red enchilada sauce
  10. Make ready 2.25 oz can sliced olives
  11. Make ready 8 oz shredded Mexican cheese
  12. Get 1/2 white onion, diced
  13. Take 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 with this exceptional food instant pot, shredded beef enchiladas recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!