Shredded Beef Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded beef cooked tender in the Instant Pot, wrapped in corn tortillas with cheese and topped with homemade enchilada sauce. A rich, flavorful Mexican dinner that satisfies.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 5 ancho chilies
- 1 onion, diced
- 3 garlic cloves
- 2 cups chicken broth
- 1 tsp cumin
- 1 tbsp flour
- 1 tsp salt
- 1 tbsp avocado oil
- 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
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 20m
- Sodium
- 2153mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 844mg
- Calcium
- 589mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.