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Whisk together all ingredients except the beef roast into the pressure cooker.
Add the beef roast.
Turn the vent to the sealing position. Turn on the pressure cooker to manual high pressure for 65 minutes.
Release the pressure when the time is up.
Remove the beef, saving the enchilada sauce, and shred the beef.
Place the tortillas in a single layer on a sheet tray. Broil until lightly charred and golden brown. Remove from the oven.
Preheat the oven to 350ºF.
Spread 1/2 cup of the reserved enchilada sauce into the bottom of a 9x13 baking dish.
Dip a corn tortilla into the enchilada sauce.
Fill with 3 tablespoons of the beef mixture and 2 tablespoons cheese.
Roll up the enchilada. Place into the sauce. Repeat until all the enchiladas are made.
Pour remaining enchilada sauce over the top of the finished enchiladas.
Sprinkle remaining cheese over the top fo the finished enchiladas.
Cover with foil and bake for 20 minutes, or until they are bubbly and the cheese is melted.