This first Method is for the Oven. For directions for the IP go to the bottom.
Oven 350°
1 lb hamburger (You can use precooked Chicken as well.)
1 onion chopped finely (1 c)
2-3 cloves minced garlic
1 tsp Chili powder (more if needed)
1 1/2 tsp Cumin (more if needed)
1/2 tsp salt
1 1/2 tsp oregano
1 can… 4 oz or 2 Cans if you want more heat Chopped Green Chilis.
2 lb grated Mexican cheese blend up you may not use it all.
*Optional red pepper flakes to taste.
1 15 oz can Enchalada Sauce (28 oz) Separated (1/2 c for the meat filling, More to dip the tortillas in, and the rest for the pan and topping)
1 pkg Tortillas Your choice of Blended or White. I used 6 for the small 7”x 2 1/2” spring form pan.
Oil for Tortillas
Preheat Oven to 350°
Use a bowl to pour the Cheese into. Set aside. Save 1 cup Out for the top of the Enchiladas.
In a 9 x 13” Cassarole dish, pour a thin layer of enchalada sauce. Spread it around evenly. Set aside.
In a Frying pan on medium high heat, brown the meat and toss in the Onion, and sauté for a couple of minutes, until onions are translucent, then the Garlic and spices and 1/2 c Enchalada sauce. Continue to sauté until garlic is cooked and sauce is blended into the meat. Taste the meat and add more spices if desired. Either pour meat into a bowl to reuse the pan or Set aside.
In a frying pan, and on medium to med high heat, add a couple of Tbsp of oil to the pan and quickly dip a tortilla in and flip, lightly browning on each side, stack Tortillas and set aside as they get done. If they get crisp, they will break as you roll them.
Using a dinner plate pour a little Enchalada sauce on the plate and take one cooked tortilla, one at a time, and dip it into the sauce and fill it with about a 10th of the meat, and then sprinkle with Cheese, and roll up. Place rolled Enchalada side by side in the Cassarole Dish with the Enchalada sauce in it. They can be made into two rows, or just one, depending on which fits better. Continue this process until all Tortillas are filled and in the Cassarole dish. Pour remaining sauce (a cup or so) over the top of the Enchiladas. Sprinkle with some cheese but save some for the end. Cover with Foil and Bake at 350°-15-20 min or until bubbly and heated through. Remove from the Oven and take off the the foil and add the rest of what you want for cheese and bake another 5 min.
To construct for IP cooking.
Add your recommended amount of water into your pot.
Follow directions from above except for using a leakproof Spring form pan.
Butter the bottom and dip the first cooked tortilla in the sauce, and layer, meat, cheese, E sauce dipped tortilla, repeat until you use all the tortillas or run out of Meat and room
Finish with a Tortilla dipped both sides in Enchilada Sauce on top, (you may choose to hold the top layer of cheese off so it doesn’t stick to the foil) add it later .
Cover with foil, lower into the instant pot using the Long handled trivet or a fashioned sling.
Press Manual or Pressure cook for 20 min. 15 Min NPR. Meanwhile turn on your oven broiler. Remove Pie from pot and take foil off add cheese to the top… put under the broiler or your air fryer Lid 5 min, to melt the cheese .
