I just discovered some amazing recipes for beef enchiladas that can be made in a slow cooker or Instant Pot! As an Asian person, I love experimenting with different types of cuisine, and Mexican food is definitely one of my favorites. These recipes are so easy to follow and perfect for busy weeknights when I don’t have a lot of time to spend in the kitchen.
First up is a recipe for Slow Cooker Shredded Beef Enchiladas. To make this delicious dish, you’ll need the following ingredients:
– 2 lbs boneless beef chuck roast
– 1 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup beef broth
– 1 can (10 oz) enchilada sauce
– 1 can (4 oz) diced green chilies
– 8-10 flour tortillas
– 2 cups shredded cheddar cheese
– Sour cream, cilantro, and avocado (optional, for serving)
To start, combine the chili powder, cumin, oregano, salt, and pepper in a small bowl. Rub the spice mixture all over the beef roast, then place the roast in a slow cooker along with the beef broth. Cook on low for 6-8 hours, or until the beef is tender and falls apart easily.
Once the beef is cooked, shred it with a fork and mix it with the enchilada sauce and diced green chilies. Preheat your oven to 350°F. To assemble the enchiladas, spoon a generous amount of the beef mixture onto a tortilla and sprinkle with cheddar cheese. Roll up the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and beef mixture.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot with sour cream, cilantro, and avocado, if desired.
If you prefer to make your enchiladas in an Instant Pot, try this recipe for Instant Pot Shredded Beef Enchiladas. Here’s what you’ll need:
– 2 lbs boneless beef chuck roast
– 1 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup beef broth
– 1 can (10 oz) enchilada sauce
– 1 can (4 oz) diced green chilies
– 8-10 corn tortillas
– 2 cups shredded Monterey Jack cheese
– Sour cream, cilantro, and avocado (optional, for serving)
Start by seasoning the beef roast with the chili powder, cumin, oregano, salt, and pepper. Place the roast in the Instant Pot and pour in the beef broth. Close the lid and set the Instant Pot to high pressure for 60 minutes.
Once the cooking time is up, use the quick release valve to release the pressure. Shred the beef with a fork and mix it with the enchilada sauce and diced green chilies. To assemble the enchiladas, spoon a generous amount of the beef mixture onto a tortilla and sprinkle with Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and beef mixture.
Bake the enchiladas in the oven at 350°F for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot with sour cream, cilantro, and avocado, if desired.
These beef enchilada recipes are so versatile and can easily be adapted to suit your tastes. Try adding some diced onions or jalapeños to the beef mixture for extra flavor, or use different types of cheese to mix things up. Whatever you do, I’m sure you’ll love these delicious, hearty enchiladas!
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Enchiladas instant. Slow cooker or instant pot recipes for beef enchiladas. Instant pot sisters six enchiladas shredded beef stuff february pm comments. Enchiladas beef shredded cooker slow pot recipe crock. Slow cooker shredded beef enchiladas recipe. Pressure cooker (instant pot) shredded beef enchiladas. Instant pot beef enchiladas • longbourn farm. Instant pot shredded beef enchiladas – six sisters' stuff. Beef cooker pressure shredded instant pot enchiladas
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