Potato and Beef Enchiladas

For my Potato and Beef Enchiladas, the classic shredded beef enchilada gets a little help from potatoes and cheddar cheese for one tasty enchilada. Steak and potato lovers need to check this one out, and made with your favorite enchilada sauce or my homemade Red Enchilada Sauce, this meal easily freezes for later, too.

Enchiladas are not hard to make. I liberally season a chuck roast on both side with Adobo seasoning and sear it all over to a beautiful brown.

In my Instant Pot it goes, gets covered in my favorite salsa and 90 minutes later it’s shredded and mixed with cheddar cheese and my secret weapon…

Hash browns! 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.

After shredding the beef, I toss it with the hash browns and cheese.

Using flour tortillas I fill, roll and place in a baking dish with some red enchilada sauce in it.

Lots more enchilada sauce gets poured on top and more cheddar cheese, too.

BAM! Potato and Beef Enchiladas!

I love condiments and toppings so for these I like to add a dollop of sour cream, chopped cilantro, black pepper and some sesame seeds.

Tell me these Potato and Beef Enchiladas don’t look incredible?

This makes about 14 depending on how big you make them and are great to freeze for when time is short and a quick meal is needed mid-week.

Just pull it out of the freezer before work and come home to a quick dinner. When thawed, 25 minutes covered at 350°F then 10 uncovered is all it takes for these Potato and Beef Enchiladas to be on the table.

If you like Mexican food, try my Slow Cooker Barbacoa Beef Bowls, Easy Tamale Bake, Shrimp Posole Verde or these incredible Smoked Pork and Cheese Enchiladas in Red Sauce or Green Chile Chicken Enchiladas. Enjoy!

Potato and Beef Enchiladas

For my Potato and Beef Enchiladas the classic shredded beef enchilada gets a little help from hash browns and cheddar cheese for one tasty enchilada. Easy to make, great for freezing, this one is for your steak and potato lover!

4.43 from 7 votes

Print Pin Rate

Course: Dinner, Lunch, Main

Cuisine: Mexican, Tex Mex

Keyword: cheese enchiladas, enchilada recipe, Potato and Beef Enchiladas

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Servings: 14 servings

Calories: 507

Author: Kevin Is Cooking

Ingredients

• 4 lb beef chuck roast
• 2 tsp Adobo seasoning
• 1 tbsp olive oil
• 32 oz salsa (See Note 1)
• 3 cups hash browns (See Note 2)
• 3 cups cheddar cheese
• 14 flour tortillas
• 3 cups red enchilada sauce

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.
• 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 3).
• 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

1. I use a 32 ounce jar of Mateo‘s gourmet salsa, but use whatever salsa you prefer.
2. 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.
3. If you made this and froze it for later use, allow to defrost completely and then bake as directed.
4. Did you know:  If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.

Nutrition

Calories: 507kcal | Carbohydrates: 32g | Protein: 36g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 1074mg | Potassium: 818mg | Fiber: 3g | Sugar: 7g | Vitamin A: 915IU | Vitamin C: 5.9mg | Calcium: 252mg | Iron: 4.9mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!