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Savory Cheesy Beef Enchiladas

Published on January 28, 2025 by Jennifer

Savory Cheesy Beef Enchiladas

5 from 1 vote
Indulge in the ultimate comfort food with these Savory Cheesy Beef Enchiladas. Tender, melt-in-your-mouth beef chuck roast is quickly cooked to perfection in the Instant Pot, locking in all the rich, savory flavors. The beef is shredded into succulent pieces and wrapped in soft, warm tortillas, then generously smothered in gooey, melted cheese that oozes with every bite. A zesty, slightly smoky sauce is poured over the top, adding a punch of flavor that brings it all together. With every mouthful, you'll savor the perfect balance of tender beef, creamy cheese, and bold sauce, all brought together effortlessly in a fraction of the time. These enchiladas are the perfect weeknight dinner, offering both convenience and the kind of deep, comforting flavor that feels like a home-cooked hug.
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients 

  • 2 tbsp olive oil
  • 2.5 lb beef chuck roast, shredded
  • 1 14.5 oz diced tomatoes(drained)
  • 4 oz hatch diced green chilies
  • 1 cup salsa, your favorite kind
  • 2 cups beef broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1.5 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 8 large flour or whole wheat tortillas
  • 2 cups shredded cheese, cheddar, Monterey Jack, or a blend
  • 1/2 cup sour cream, optional, for serving
  • Fresh cilantro or scallions, optional, for garnish
  • Salt and pepper to taste for sauce

Instructions 

  • Prep the Chuck Roast:
  • Pat the chuck roast dry with paper towels. This will help get a nice sear—season generously with salt and pepper.
  • Set the Instant Pot to Sauté mode turn on the Instant Pot and set it to the Sauté function on High heat. Let it preheat for about 5 minutes.
  • Once the Instant Pot is hot, add the oil. Swirl it around to coat the bottom of the pot.
  • Sear the Chuck Roast on all sides, about 3-4 minutes per side, until it's browned and has a nice crust.
  • Remove Chuck Roast to the side and saute the diced onion and garlic until translucent.
  • Next, add the Chuck Roast back to the instant pot and combine the beef broth with the oregano, cumin, chili powder, paprika, salt, and pepper in a mixing bowl. Stir well to dissolve the seasonings into the broth pour all over the beef.
  • Then, add the canned diced tomatoes, green chilies, and salsa. Stir everything together to combine.
  • Set the instant pot to 75 minutes with manual/high pressure. Once cooked remove and make the thick enchilada sauce.
  • To make a quick, thickened enchilada sauce, start by setting your Instant Pot to "Sauté" mode on high and allowing it to heat up. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of beef broth liquid mixture and combine until the cornstarch is fully dissolved. taste. Pour the cornstarch slurry into the pot while stirring to prevent lumps, then let the mixture cook for 3-5 minutes, stirring occasionally, until it thickens. Taste the sauce and adjust the seasoning as needed before using it in your enchiladas or other dishes.
  • Preheat your oven to 375°F (190°C).
  • Prepare the filling in a bowl, mix the shredded beef with about 1/2 cup of the enchilada sauce and 1/4 cup of cheese (reserve the rest of the cheese for topping). Add in the diced green chilies, if using, and season with salt and pepper to taste. Stir to combine so that the beef is evenly coated with the sauce and cheese.
  • Warm the tortillas in the oven for a few seconds or on a dry skillet for about 30 seconds per side. This will make them soft and easy to roll without cracking.
  • Assemble the Enchiladas by spreading a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
  • Take a tortilla and spoon about 2-3 tablespoons of the beef mixture in the center.
  • Sprinkle a little extra cheese on top of the beef mixture.
  • Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture, placing each one next to the other in the dish.
  • Top with sauce and cheese once all the tortillas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the rest of the shredded cheese on top of the sauce.
  • Bake and cover the dish with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly. For a golden, slightly crispy top, remove the foil in the last 5 minutes of baking.
  • Let the enchiladas cool for a few minutes before serving. Top with a dollop of sour cream, fresh cilantro, or even some extra salsa for garnish if desired.