Shredded Beef Enchiladas Inspired by Buratta and Bubbles 🤤 Enchilada Sauce: 3tbsp all purpose flour 3tbsp chili powder 1.5tbsp Chipotle smoked red jalapeño powder 1.5tbsp Cayenne pepper 1tbsp Chili lime seasoning 3c chicken stock 1 (15oz) can tomato sauce 3tbsp Mexican Seasoning 2tsp cocoa powder 2tsp ground cumin 1tsp roasted garlic powder 1tsp espresso powder 1tbsp Hot paprika 1tbsp Smoked paprika 1tsp onion powder 1tsp oregano 1/2tsp cinnamon Salt Enchiladas: Enchilada sauce Carne Asada from Trader Joes— you will pressure cook it 🤤 Flour Tortillas Thick cut 3 cheese Mexican shredded cheese Medium diced roasted green chilis Red onion Black beans— drained and rinsed In a dry skillet over medium heat, add flour and chili powders and whisk constantly for about 5 minutes. Then slowly stir in the stock and continue to whisk so the flour doesn’t clump. Add the tomato sauce and the rest of the powders and seasonings. Cook until the sauce thickens— about 10-15 minutes. Taste to make sure the sauce is to your liking or add more seasonings, then set aside once you’re satisfied. Time to bring out your pressure cooker!!!! Or you can slow cook it in the oven but pressure cooking is soooooooooooooo much faster and easier in my opinion! Add the onions, meat and just enough of the enchilada sauce to cover the meat to the pressure cooker. You want to reserve enough sauce to cover the top of the enchiladas. If you don’t have enough to cover the meat, you can make up the difference in the pressure cooker with water. Close the lid and set your pressure cooker for an hour and 15 minutes. In a little pan, add the black beans and diced green chilis with a little bit of the enchilada sauce and heat. Set aside. Once the meat is done, discard the liquid and shred all of it on a plate or a cutting board. Bring out your baking dish and grease it with cooking spray. Place a very thin layer of enchilada sauce on the bottom. On a separate plate, place a tortilla down and begin to assemble: meat, beans + chilis and cheese in the center. Fold each side of the tortilla toward the center to roll the enchilada and place seam side down in the baking pan. Repeat until you are out of meat. Top the enchiladas with the remaining enchilada sauce and a lot of cheese. Bake for 20 minutes and then broil for the last minute or two to realllllllllllyyyyyy get your cheese nice and melty! Let it sit for a few minutes out of the oven before serving, then add whatever toppings you like!!!! Enjoy!!!! #enchiladas #weeknightdinner