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Italian Shredded Beef Enchiladas in the Ninja Foodi

Prep Time10 mins
Cook Time2 hrs

Ingredients

  • 3 tbsp olive oil
  • 2.5-3 lb boneless beef chuck roast
  • 1 medium-large yellow onion, sliced into thin strips
  • 2 tbsp Italian seasoning, divided
  • 2 tsp garlic salt, divided
  • 2 tsp pepper, divided
  • 2 tsp garlic powder
  • 6-8 cloves garlic, whole
  • 1 15 oz can Italian style diced tomatoes, undrained
  • 1 cup dry red wine cabernet, pinot noir, etc.
  • 3 tbsp tomato paste
  • 2 cups water
  • 2 bay leaves, whole
  • 2 large cubes Caldo de tomate bouillon
  • 1 24 oz jar pasta sauce, divided I used Bertolli's Parmesan & Romano with Cracked Black Pepper sauce.
  • 7-8 burrito sized flour tortillas
  • 1 16 oz package of mozzarella, shredded I used a Galbani mozzarella ball and shredded it
  • Optional toppings: sliced green onion, chopped fresh parsley

Instructions

Italian Shredded Beef

  • Heat oil over high heat using the saute setting in your electric pressure cooker.
  • Meanwhile, cut the roast in half so that it will be easier to fit in your electric pressure cooker. Season ALL sides with 1 tbsp Italian seasoning, 1 tsp garlic salt, 1 tsp pepper, and all of the garlic powder.
  • When oil is sizzling hot, add the roast and sear on each side to create a nice crust for added flavor.
  • Once roast is fully seared on all sides, reduce heat to medium. Add onions and whole cloves of garlic, sauteing for 5 minutes or until the onions are just starting to soften.
  • Add in undrained can of diced tomatoes and mix well with the onions and garlic. Saute until bubbling, approximately 3-5 minutes.
  • Add in wine, stirring all ingredients well and allow to simmer for 5 minutes to cook off the alcohol.
  • Add in tomato paste, water, bouillon cubes, remaining Italian seasoning, bay leaves and a pinch of salt and pepper. Stir well to combine and break up the bouillon. Bring to a boil.
  • Once boiling, put the sealed pressure cooking lid on and turn on the pressure cook setting on high for 50 minutes. Once the timer is done, allow to naturally release pressure for 20 minutes before quick releasing any remaining pressure.
  • Once pressure has released, preheat oven to 350°F.
  • Remove roast to a dish with high sides. Using a slotted spoon, remove as many of the tomatoes, garlic cloves, and sliced onions as you can to the same dish as the roast. Shred the roast, smashing the cloves of garlic and incorporating the tomatoes and onions into the beef as you go. Season with remaining salt and pepper, ensuring the seasonings are well incorporated into all of the meat.

Enchiladas

  • In the bottom of a 10x15 inch casserole, pour and spread 1/2 of your jar of pasta sauce.
  • Holding the tops of a tortilla like a soft taco, dip the bottom of the tortilla in the sauce, not allowing the whole tortilla to become submerged. Fill the center with a few heaping spoonfuls of the shredded beef mixture and roll up tightly, ensuring the seam of the enchilada is on the bottom in the sauce. Repeat for 7-8 enchiladas.
  • Pour remaining pasta sauce over the top of each enchilada, using a basting brush if necessary to ensure each enchilada is covered.
  • Top all of the enchiladas with the mozzarella cheese. Bake for 20 minutes uncovered or until cheese is fully melted.
  • When finished baking, top with green onion and parsley (if desired), serve up and enjoy!

Notes

If you don't have an electric pressure cooker, you could just as well cook your roast in a slow cooker on low for 6-8 hours! Make sure you sear the roast in a hot cast iron or stainless steel pan if you go this route.