I told Andy last night that I think my favorite genre of food has officially changed from Italian to Mexican.
He is taking it as a personal victory. 😂🌮😂🌮
What’s your favorite?!
INSTANT POT BEEF ENCHILADAS
For the Beef Enchilada Filling
1 cup beef broth
15 ounces tomato sauce 1 can
2 teaspoons onion powder
2 teaspoons garlic powder
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon paprika
2 teaspoons salt
1 teaspoon oregano
1/8 teaspoon cayenne
3 pound beef chuck roast
For Assembling the Beef Enchiladas
12 corn tortillas small
2 cups cheese cheddar or Monterey jack
1 cup cilantro
Whisk together all ingredients except the beef roast into the pressure cooker.
Add the beef roast.
Turn the vent to the sealing position. Turn on the pressure cooker to manual high pressure for 65 minutes.
Release the pressure when the time is up.
Remove the beef, saving the enchilada sauce, and shred the beef.
Place the tortillas in a single layer on a sheet tray. Broil until lightly charred and golden brown. Remove from the oven.
Preheat the oven to 350ºF.
Spread 1/2 cup of the reserved enchilada sauce into the bottom of a 9×13 baking dish.
Dip a corn tortilla into the enchilada sauce.
Fill with 3 tablespoons of the beef mixture and 2 tablespoons cheese.
Roll up the enchilada. Place into the sauce. Repeat until all the enchiladas are made.
Pour remaining enchilada sauce over the top of the finished enchiladas.
Sprinkle remaining cheese over the top of the finished enchiladas.
Cover with foil and bake for 20 minutes, or until they are bubbly and the cheese is melted.