Beef and Potato Enchiladas
User Reviews
5.0
36 reviews
Excellent
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Prep Time
2 hrs
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Cook Time
mins
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Total Time
2 hrs 35 mins
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Servings
14 servings
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Calories
507 kcal
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Course
Main Course
Beef and Potato Enchiladas
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Potato Enchiladas are stuffed with beef, cheese, and a spicy red sauce. Enjoy this Mexican classic right away, or freeze for later!
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Ingredients
- 4 lb beef chuck roast
- 2 tsp adobo seasoning
- 1 tbsp olive oil
- 32 oz salsa (See Note 2)
- 3 cups hash browns (See Note 3)
- 3 cups cheddar cheese
- 14 flour tortillas
- 3 cups Red Enchilada Sauce
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Instructions
- Season the beef chuck roast on both sides with Adobo seasoning. In a cast iron pan or large skillet over medium-high heat add the olive oil. Sear the beef on all sides until browned.
- Place in an Instant Pot and cover with 32 ounce jar of salsa of choice. Close the lid press Meat/Stew, High Pressure, Normal for a total of 90 minutes. (See Note 1)
- Release pressure per manufacturers instructions and remove beef. Reserve 1/2 cup of cooking liquid, discard remaining liquid from pot and shred meat.
- Mix together the shredded beef, hash browns and 2 cups of cheese. Add the reserved cooking liquid and mix together.
- Place the meat/potato filling on the tortilla lengthwise and roll up, this filling should make about 14 (distributed evenly).
- In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of enchilada sauce, shake pan to distribute on bottom and then place the rolled enchiladas.
- Pour remaining sauce over the enchiladas and top with remaining 1 cup cheese. At this point you can cover with aluminum foil and freeze for later use if you like or bake @350°F for 25 minutes (See Note 4).
- Remove foil and cook another 10 minutes. Let cool slightly before serving. Toppings can be sour cream, chopped cilantro and sesame seeds if desired.
Notes
- Alternatively, you could use a Slow Cooker (4 hours on High or longer until able to shred easily), or cook covered with salsa for 2 - 2.5 hours until easily shredded in a Dutch oven.
- Alternatively, you could use a Slow Cooker (4 hours on High or longer until able to shred easily), or cook covered with salsa for 2 - 2.5 hours until easily shredded in a Dutch oven.
- I use a 32 ounce jar of Mateo‘s gourmet salsa, but use whatever salsa you prefer.
- Either shred your own or use thawed, frozen to make it easy. I recently found these amazing dehydrated ones at Costco from Idaho Spuds and they come in small cartons that after hot water is added, makes about 3+ cups of fantastic hash brown potatoes. I'm not being paid by them either, just sharing a easy to use, tasty product. I use these often, but by all means you can use thawed frozen hash browns. Keep in mind that frozen hash browns aren't just frozen shredded potatoes, they're frozen "par-cooked" potatoes which means they're actually already cooked/blanched in hot water a bit. So if using a raw potato and shredding it, you may want to cook or blanch in hot water a bit to cook.
- If you made this and froze it for later use, allow to defrost completely and then bake as directed.
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
32g
(11%)
Protein
36g
(72%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Cholesterol
114mg
(38%)
Sodium
1074mg
(45%)
Potassium
818mg
(23%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
915IU
(18%)
Vitamin C
5.9mg
(7%)
Calcium
252mg
(25%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 1074mg | 45% |
| Potassium | 818mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 252mg | 25% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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