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Instant Pot, shredded beef enchiladas
Instant Pot, shredded beef enchiladas

Before you jump to Instant Pot, shredded beef enchiladas recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

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Cold water fish are excellent if you would like to be in a better mood. Salmon, herring, tuna fish, mackerel, trout, and so on, they’re all high in omega-3 and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s true: consuming a tuna fish sandwich can basically help you fight depression.

You can see, you don’t need junk food or foods that are terrible for you to feel better! Try a few of these tips instead.

We hope you got insight from reading it, now let’s go back to instant pot, shredded beef enchiladas recipe. To make instant pot, shredded beef enchiladas you need 13 ingredients and 18 steps. Here is how you cook it.

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

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