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

Instant Pot, shredded beef enchiladas - Loved ones warmth and closeness could be obtained in simple techniques. One particular of them is cooking and serving meals for the loved ones. As a housewife, not surprisingly you don't desire to miss a meal together right? Cuisine can also be the essential to a satisfied family, lots of feel homesick simply because their cooking has been identified elsewhere.

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

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

Ingredients needed to make Instant Pot, shredded beef enchiladas:

  1. 3 lbs beef chuck roast, cut into 6 pieces
  2. 2 Tbls Extra virgin Olive oil
  3. Cumin
  4. Chili powder
  5. 2 cloves minced garlic
  6. 1 1/2 cups beef broth
  7. leaf Bay
  8. 10 corn tortillas
  9. 28 oz can red enchilada sauce
  10. 2.25 oz can sliced olives
  11. 8 oz shredded Mexican cheese
  12. 1/2 white onion, diced
  13. 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!

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