Instant Pot Stacked Beef Enchiladas

1lb ground chuck (has the best flavor)

1 medium onion diced

4 cloves garlic minced

½ tsp cumin

½ mexican ground oregano

1Tbsp garlic powder

Shredded Mexican blend cheese

1 can red enchilada sauce

9 red tortillas cut in half ( I just love their flavor)

Uncle Chris’ Steak Seasoning (just my favorite for dishes like this. Just use your favorite spice blend)

Turn your Instant Pot to Sauté.

Once Hot add a drizzle of olive oil, then add meat, onions, garlic, all spices.

Cook until browned and onions are translucent.

Turn pot off. Drain meat and set aside.

Get your spring form pan and spray with oil.

Take the tortillas and place on the bottom of pan.

Make two layers making sure all of the bottom is covered, just overlap tortillas as needed.

I double layered to make sure I had enough tortilla flavor so I used 11 tortillas.

Then add half of the meat mixture on top of the tortillas.

Add cheese on top of the meat then add ⅓ of the can of enchilada sauce.

Repeat for the next layer using same process.

After the second layer is complete add another layer of tortillas and last ⅓ of the enchilada sauce.

DO NOT ADD CHEESE. Cover loosely with foil.

Put 2 cups water in the bottom of the pot. Then add the trivet that came with your Instant Pot.

Make a foil sling out of foil by folding in 1” folds.

Then lay sling flat and set the spring form pan in the center.

Raise the foil up and fold to make a handle.

Lift the enchiladas into the pot and set on the trivet.

Put on lid and make sure to set to sealed position.

Select manual meat for 10 minutes on high pressure .

Once timer beeps do a quick release. Turn Instant Pot off.

Then pull the spring form pan out using the sling.

Remove foil and top with cheese and place back into pot and place lid back on.

Let set to melt cheese for 10 to 15 minutes and let it set up.

Remove and let sit a few minutes so you can slice it without it all falling apart.

Then I hope you enjoy them as much as I did!

I did not remove the spring form pan before cutting.

I just cut servings and place on plate.

After finished eating I covered with the foil and put in the refrigerator over night.

Then removed spring form pan so it all stays formed in the stacked form.

Then either eat as leftovers the next day or freeze leftovers for another day.

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