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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!
Ingredients
- 2 cups enchilada sauce
- 8 8 inch flour or corn tortillas
- 1 batch instant pot barbacoa beef
- 1 lbs monterey jack cheese, shredded
- 1 tbsp fresh oregano, chopped
Enchilada Sauce
- 5 ancho chilies
- 1 onion, diced
- 3 garlic cloves
- 2 cups chicken broth
- 1 tsp cumin
- 1 tbsp fresh oregano, chopped
- 1 tbsp flour
- 1 tsp salt
- 1 tbsp avocado oil
Instant pot barbacoa
- 2 lbs chuck roast, fat trimmed and cut into 2 inch cubes
- 3/4 cup beef broth
- 3-4 chipotles in adobo, peppers only
- 4 oz can diced green chilies
- 1/4 cup fresh squeezed lime juice
- 3 tbsp apple cider vinegar
- 3 bay leaves
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tsp ground cloves
Instructions
Enchiladas
- Spray 9x13 baking pan with non-stick spray. Pour 1 cup of enchilada sauce in bottom pf pan.
- Toast both sides of each tortilla in a frying pan over medium high heat for 30 seconds per side.
- 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.
- Bake for 20 minutes at 375°F. Top with fresh oregano and serve.
Barbacoa Beef
- 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.
- 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.
- 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)
Sauce
- Remove stems and seeds from dried ancho chilies and place into a bowl. Pour boiling water, just to cover, and set aside.
- 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.
- To a blender, add rehydrated ancho chilies, and broth mixture. blend till smooth about 2 minutes.
- 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 Information
Calories: 600kcalCarbohydrates: 31gProtein: 41gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 1820mgPotassium: 675mgFiber: 5gSugar: 9gVitamin A: 1171IUVitamin C: 47mgCalcium: 545mgIron: 6mg