Recipe of Perfect Instant Pot, shredded beef enchiladas

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, instant pot, shredded beef enchiladas. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Instant Pot, shredded beef enchiladas is something that I’ve loved my entire life.

These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. These Pressure Cooker Shredded Beef Enchiladas are one of my most popular recipes on the site. It's easy to see why—they're easy to make, and you can customize the spices and heat level to your. Home · Recipes · Ingredient · Beef · Instant Pot Shredded Beef Enchiladas Recipe.

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

The ingredients needed to make Instant Pot, shredded beef enchiladas:

1. Take 3 lbs beef chuck roast, cut into 6 pieces
2. Prepare 2 Tbls Extra virgin Olive oil
3. Take Cumin
4. Get Chili powder
5. Take 2 cloves minced garlic
6. Get 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. Prepare 2.25 oz can sliced olives
11. Take 8 oz shredded Mexican cheese
12. Make ready 1/2 white onion, diced
13. Make ready avocado and sour cream for topping

Then switch to "Pressure Cook" mode. Make sure the steam release handle is. Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. The best Enchiladas recipe I have ever tried!

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!

Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. The best Enchiladas recipe I have ever tried! Quick and easy instant pot shredded beef recipe with simple ingredients- Soft, tender meat that melts in your mouth. Then, follow the basic steps of putting together a burrito, enchilada or quesadilla. Use Mexican toppings like guacamole, jalapenos, shredded Mexican cheese blend and enjoy.

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