Pressure Cooker Lamb Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into 1 inch pieces
• 2 tablespoons canola oil
• 1 cup chicken broth
• 1 onion, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 8 six inch flour tortillas
• 1 1/2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded
• 1 cup black olives, sliced
• 1 cup jalapeno pepper, chopped

Recipe

• 1 in a pressure cooker, heat oil on medium heat.
• 2 add onions, black pepper, lamb and cumin and saute until lamb is lightly browned.
• 3 add chicken broth and with 15 pounds of pressure cook for 15 minutes.
• 4 let rest for 5 minutes and then place cooker under cold water to reduce pressure.
• 5 pour about 1 cup of enchilada sauce in the bottom of a greased 7x11 glass baking dish.
• 6 drain broth off of lamb and place a little lamb/onion mixture on one tortilla.
• 7 add a few pieces of black olive and about 1/4 cup of cheese and as much jalapenos depending on how hot you want them.
• 8 roll up and place seam side down in the baking dish.
• 9 do this for the remaining 7 tortillas.
• 10 pour remaining enchilada sauce on top of tortillas and top with remaining cheese.
• 11 bake, uncovered in a preheated 350 degree oven for approximately 30 minutes or until bubbly.
• 12 let cool for about 10 minutes before serving.