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Shredded Beef Enchiladas
There’s nothing quite like a pan of these cheesy, saucy Shredded Beef Enchiladas fresh from the oven! Tender beef is cooked to perfection in the Instant Pot, wrapped in warm tortillas, smothered in a rich homemade enchilada sauce, and topped with plenty of melted Monterey Jack cheese. It’s a comforting, flavor-packed dish that’s perfect for dinner anytime!
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 25 min🔥 Cook: 1h 20m👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- frying pan
- baking dish
- pot
- bowl
- whisk
- blender
📝 Preparation Steps
1
Enchiladas
2
Spray 9x13 baking pan with non-stick spray. Pour 1 cup of enchilada sauce in bottom pf pan.
enchilada sauce2 cups
3
Toast both sides of each tortilla in a frying pan over medium high heat for ⏱️ 30 seconds per side.
4
Strain excess juices from beef. Fill each tortilla with barbacoa and shedded cheese. Save about half of the cheese to place on top. Roll up tortillas and place in baking dish with the seam side down. Top with remaining enchilada sauce and cheese.
enchilada sauce2 cups
5
Bake for ⏱️ 20 minutes at 375°F. Top with fresh oregano and serve.
fresh oregano, chopped1 tbspdried oregano1 tbsp
6
Barbacoa Beef
7
Sear beef: Set the Instant Pot to the SAUTE option. Heat oil then add in chuck roast. Sear for ⏱️ 2-3 minutes on each side or until golden brown on both sides. Turn off the Instant Pot.
chuck roast, fat trimmed and cut into 2 inch cubes2 lbs
8
Add all of the ingredients to the Instant Pot: Pour in beef broth, chipotles in adobo, green chilies, lime juice, apple cider vinegar and the rest of the seasonings. Stir to combine.Pressure cook: Cover and set the Instant Pot to pressure cook on HIGH for ⏱️ 60 minutes.
apple cider vinegar3 tbsp
9
Shred beef: Allow the steam to naturally release. Remove lid and shred beef (I typically just leave it in the Instant Pot and shred it in there)
10
Sauce
11
Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside.
ancho chilies5
12
Heat 2 Tbsp. avocado oil. Sauté onions for ⏱️ 3-5 minutes on medium heat. Add in salt, oregano and flour. Cook flour for about a minute, then whisk in chicken broth. Bring to a simmer, and remove from heat allow to cool for a few minute.
avocado oil1 tbsponion, diced1salt1 tspfresh oregano, chopped1 tbspdried oregano1 tbsp8 inch flour or corn tortillas8flour1 tbspchicken broth2 cups
13
To a blender, add rehydrated ancho chilies, and broth mixture. blend till smooth about ⏱️ 2 minutes.
ancho chilies5
14
Sauce can be used immediately or stored in the refrigerator for 1 week. The sauce can also be frozen in ziplock freezer bags or even canned for longer shelf life.
Nutrition Facts
calories
600 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
5 g
sugar Content
9 g
sodium Content
1820 mg
protein Content
41 g
trans Fat Content
1 g
cholesterol Content
130 mg
carbohydrate Content
31 g
saturated Fat Content
18 g
unsaturated Fat Content
17 g
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