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

Before you jump to Instant Pot, shredded beef enchiladas recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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Initially, you will need to be very careful when you are shopping for food that you don’t unthinkingly put things in your basket that you no longer want to eat. For example, has it crossed your mind to check how much sugar and salt are in your preferred cereal? One nutritious substitute that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

As you can see, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to instant pot, shredded beef enchiladas recipe. You can have instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to prepare Instant Pot, shredded beef enchiladas:
  1. Provide 3 lbs beef chuck roast, cut into 6 pieces
  2. Use 2 Tbls Extra virgin Olive oil
  3. Take Cumin
  4. Get Chili powder
  5. Use 2 cloves minced garlic
  6. Get 1 1/2 cups beef broth
  7. Provide leaf Bay
  8. Take 10 corn tortillas
  9. Prepare 28 oz can red enchilada sauce
  10. Prepare 2.25 oz can sliced olives
  11. Provide 8 oz shredded Mexican cheese
  12. Prepare 1/2 white onion, diced
  13. Prepare 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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