Healthy, homemade enchiladas with a from-scratch enchilada sauce you can throw together in your Instant Pot!
- 2 tbsp olive oil or ghee
- 1/2 cup minced yellow onion
- 2 tbsp minced fresh garlic
- 1 can diced tomatoes
- 2 cups chicken stock
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp kosher salt
- 1 pkg corn tortillas (12-16oz)
- 1 1/2 lb ground beef
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 cup chopped greens
- 2 cups shredded cheddar cheese, divided
- plain Greek yogurt or sour cream for topping
- Preheat the oven to 350 degrees.
- Make the enchilada sauce* (you can do this ahead of time): Turn the Instant Pot on to Sauté. When the screen reads “HOT”, add the oil/ghee, minced onion, and minced garlic. Saute for 3-5 minutes while you gather the remaining ingredients. Add the remaining ingredients. Stir. Place the lid on the Instant Pot and cook on high pressure for 2 minutes. When the cook time is complete, quick release the pressure.
- Blend the sauce using an immersion blender and transfer to a liquid measuring cup or jar.
- Cook the ground beef. You can use the Instant Pot to brown the beef, or brown it in a skillet on the stovetop. (How to cook ground beef from frozen in the Instant Pot). When the ground beef is browned, drain the grease, then add a cup of water. Stir in the spices (garlic powder, cumin, chili powder, and salt), and bring the meat to a simmer. Simmer for 3 minutes until the liquid is absorbed, then transfer the seasoned meat to a mixing bowl to cool slightly.
- Stir together the enchilada filling: Add 1 cup shredded cheddar cheese and the chopped greens to the slightly cooled meat in the mixing bowl. Stir to incorporate.
- Pour 1 cup of enchilada sauce in the bottom of a long casserole pan and spread out evenly.
- Roll the enchiladas: Add about half a cup of filling to a corn tortilla, then roll up and place in the casserole dish. Repeat this process until you run out of corn tortillas or filling mixture. (TIP: heat each corn tortilla in a dry skillet until warm to prevent it from cracking and breaking).
- Finish the enchiladas. When the casserole dish is full of filled enchiladas, pour another 1 1/2 cups of enchilada sauce across the top, then evenly sprinkle on the remaining cup of shredded cheddar cheese.
- Bake. Loosely cover the pan with a piece of foil and place in the preheated oven. Bake for 15 minutes covered, then remove the foil and bake for another 5 minutes.
- Serve with plain Greek yogurt or sour cream (optional).
*To make the enchilada sauce on the stovetop, sauté the onions and garlic in the skillet for 5 minutes until the onions begin to soften. Add the remaining sauce ingredients, then bring the sauce to a simmer. Simmer the mixture for 15 minutes, then carefully blend.
Freeze/save any extra enchilada sauce you have leftover to use for the Enchilada Quinoa in my cookbook!