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Ingredient
Instant Pot, shredded beef enchiladas
Introduce
Ingredient
2 Tbls
Extra virgin Olive oil
2 cloves
minced garlic
1 1/2 cups
beef broth
leaf
Bay
28 oz
can red enchilada sauce
2.25 oz
can sliced olives
Cooking instructions
* Step 1
Select sauté on the Instant pot. Add Olive oil.
* Step 2
Brown beef on all sides, add garlic to brown with the beef.
* Step 3
Add cumin and chili powder to taste.
* Step 4
Press cancel.
* Step 5
Add beef broth and bay leaf.
* Step 6
Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
* Step 7
Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
* Step 8
Preheat oven to 350°
* Step 9
Sauté diced onion until tender.
* Step 10
Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
* Step 11
Unwrap towel and allow tortillas to cool until you are able to handle them.
* Step 12
Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
* Step 13
Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
* Step 14
Pour remaining sauce on top of the assembled pan of enchiladas.
* Step 15
Top with cheese and olives.
* Step 16
Cover with tin foil and bake for 40 minutes.
* Step 17
Remove tinfoil and bake for an additional 10 minutes.
* Step 18
Serve with sourcream, avocados, guacamole, refried beans....etc!
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