Pork Enchiladas
Quick Instant Pot pork enchiladas feature tender meat, red sauce, cheese, and onions encased in soft corn tortillas.
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Instructions
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Preheat the oven to 350 F.
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Trim fat from pork, then rub with salt, pepper, oregano, brown sugar, coriander, and chili powder.
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Place seasoned pork, garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar in the Instant Pot insert and marinate for 1 to 24 hours.
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Cook in the Instant Pot on the meat setting for 60 minutes, then allow natural steam release.
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Remove pork, cool slightly, and shred.
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Sauté the remaining liquid in the Instant Pot, uncovered, for 8-10 minutes until the sauce reduces by one-third.
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Toss 1/2 cup of the reduced sauce with the shredded pork; set aside pork and remaining sauce.
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Heat oil in a pan, quickly cook each tortilla for 20 seconds per side until pliable, then dip each tortilla into the reserved sauce, coating both sides.
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Pour 1 cup of sauce into a 9x13-inch casserole dish. Fill each sauced tortilla with 1/4 cup pork, red onion slices, and Monterey Jack cheese, then roll and place seam-side down in the dish.
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Pour another cup of sauce over the enchiladas, top with remaining cheese, and bake for 25 minutes until bubbly and browned.