I saw several recipes people raved about for enchiladas on the Instant Pot Facebook group.
The first, a creamy recipe, looked great but would be better suited to a party where each person would consume a small amount since it looked pretty high calorie.
Since I was feeding it to my family, and we’d probably eat it again as leftovers, I decided to go with a red sauce enchilada.
I liked elements of the following two recipes, so I took parts from both.
I didn’t have any canned enchilada sauce on hand so I used the number two pencil recipe for the sauce. It uses tomato sauce and spices for the sauce.
However I didn’t want to take the time to roll up an entire casserole dish of enchiladas, so I used the wonder mom wanna be recipe concept. I also added black olives as described in this recipe. If I do it again, I think I would add black beans even though I know that is not true to enchiladas.
I lined a casserole dish with tortillas, added the meat and sauce mixture, layered in some cheese, and topped it with tortilla slices and cheese. Then I broiled it in the oven for about 10 minutes. It was yummy. However we discovered that the tortillas got slimy, so I think I would leave them out next time. I will probably serve this like tacos if I do it again.
I say if I do it again, because my husband still likes tacos better. And tacos are less work.