INSTANT POT
BEEF ENCHILADAS
These (Instant Pot) Pressure Cooker Shredded Beef Enchiladas are sure to be a family favorite. Featuring pressure cooker shredded beef, these enchiladas are then wrapped in a soft flour tortilla, covered in a not-too-spicy sauce and Mexican cheese, and baked in an oven until golden brown and gooey.
INGREDIENTS
Chuck Roast Beef Broth Apple Cider Vinegar Salsa Spices Corn Starch Corn Tortillas Cheese
INGREDIENTS
Cook beef with spices in the Instant Pot on High Pressure for 75 minutes.
Remove the beef from the pressure cooker and shred with two forks, discard any fat as you shredded. Use a turkey baster or fat separator to remove excess fat from the cooking liquid.
Fill each tortilla with 1/3 cup of the shredded beef mixture and 1 tablespoon cheese. Roll up and place seam side down in the pan.
Pour sauce over the enchiladas (you may not need to use all the sauce.) Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Serve with sour cream, guacamole and fresh salsa, optional.