Beef Enchildas

Ingredients:

• IP Mexican Rice, prepared (1/2 portion is more than enough)
• 8 flour tortillas
• Homemade enchilada sauce:
  • 2 Tbsp olive oil, plus additional for beef browning
  • 2 Tbsp flour
  • 4 Tbsp chili powder
  • 1 tsp garlic salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 2 cups chicken stock or broth
• 1-1.5 lbs ground beef
• 4 oz canned diced green chilies
• 1/4 (or less) chopped onion
• Refried Beans
• Shredded Mexican cheese (around 3 cups)

Directions:

1. Preheat oven to 350 F (convect)
2. Prepare Mexican rice in Instant Pot
3. Make enchilada sauce
   1. Whisk together flour and olive oil in a saucepan over medium-high heat for about a minute
   2. Add spices and whisk together (measure ahead of time so oil doesn't burn)
   3. Gradually add chicken stock or broth, continuously whisking to break apart lumps
   4. Bring to boil, reduce to low and simmer/thicken 10-15 minutes
4. While sauce is simmering, add olive oil to skillet and brown beef. Drain, but leave thin coating of grease on pan. Pulse chilies and onion in food processor/chopper until pieces are very fine - add to skillet and cook for a minute or two. Add beef and mix and heat throughout. Finally, add 1/4 cup enchilada sauce to beef mixture and mix/heat for an additional few minutes.
5. Lay out 8 tortillas. Add a schmeer of refried beans to each. Drizzle about 1-2 Tbsp sauce over beans and tortillas - use brush to wipe sauce to cover tortilla. Add rice, 1/8 of beef mixture, and shredded cheese to each.
6. Spray 9x13 pan with cooking spray. Brush a thin layer of sauce on the bottom of pan. Add rolled tortillas (6 across, 2 sideways). Pour and brush remaining sauce over rolled tortillas. Top with desired amount of cheese.
7. Bake until heated throughout.