Mexican Beef Enchiladas

 The first time I made these I declared them the best beef enchiladas I have EVER tasted. Period. The flavor of this meat is out of this world! It would be amazing on nachos or in a quesadilla. So many options!

I got the recipe over at Mel's Kitchen Cafe, my all time favorite food blogger. She never disappoints and this one is up in my top favorites! If you want directions on how to make this in your crock pot then make sure and check out the link. I use my Instant Pot for this one!

INGREDIENTS

Shredded Beef:

• 2-3 pound boneless chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup salsa (green or red salsa)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons cornstarch or flour

Enchiladas:

• 10 6 or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 ½ cups shredded Monterey Jack cheese
• Fresh cilantro, optional if you enjoy that soapy taste.. LOL! not for me but my hubby loves it!

INSTRUCTIONS 

• In a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.
• Remove the roast and place in a large bowl or a 9X13 pan. Shred into bite-size pieces with two forks.
• Turn the Instant Pot to sauté and bring the liquid to a simmer.
• In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
• Pour about 1/2 cup sauce in with the beef and toss. Use as desired (instructions for enchiladas below).
• To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
• Toss the cheddar and Monterey Jack cheeses together.
• Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.
• Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
• Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
• Sprinkle with fresh cilantro, if desired, and serve.