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We hope you got insight from reading it, now let’s go back to instant pot, shredded beef enchiladas recipe. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you achieve it.
The ingredients needed to prepare Instant Pot, shredded beef enchiladas:
- Take 3 lbs beef chuck roast, cut into 6 pieces
- You need 2 Tbls Extra virgin Olive oil
- You need Cumin
- Provide Chili powder
- Get 2 cloves minced garlic
- Use 1 1/2 cups beef broth
- Use leaf Bay
- Take 10 corn tortillas
- Use 28 oz can red enchilada sauce
- Prepare 2.25 oz can sliced olives
- Provide 8 oz shredded Mexican cheese
- Take 1/2 white onion, diced
- Use avocado and sour cream for topping
Steps to make Instant Pot, shredded beef enchiladas:
- Select sauté on the Instant pot. Add Olive oil.
- Brown beef on all sides, add garlic to brown with the beef.
- Add cumin and chili powder to taste.
- Press cancel.
- Add beef broth and bay leaf.
- Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
- Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
- Preheat oven to 350°
- Sauté diced onion until tender.
- Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
- Unwrap towel and allow tortillas to cool until you are able to handle them.
- Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
- Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
- Pour remaining sauce on top of the assembled pan of enchiladas.
- Top with cheese and olives.
- Cover with tin foil and bake for 40 minutes.
- Remove tinfoil and bake for an additional 10 minutes.
- Serve with sourcream, avocados, guacamole, refried beans….etc!
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