Steak Enchiladas

Slow-roasted flavors made fast and easy with a hands-off approach. Enjoy south-of-the-border spices that make for a delicious, versatile dinner.

  • 1½ lbs. steak, cut into cubes
  • 1 cup enchilada sauce (180g)
  • 2 chicken bouillon cubes
  • ½ cup water (90g)
  • 10-12 large tortillas
  • 2 cups Colby-Jack cheese
  1. Add steak, enchilada sauce, chicken bouillon cubes, and water to the inner pot then close the lid. 
  2. Select the [MULTI-COOK] menu option then set the heat level to 7 and the cooking time to 40 minutes.
  3. Press the [COOK] button to begin the cooking cycle.
  4. Once 40 minutes of cooking time has passed, spread out a piece of aluminum foil then place a tortilla in the center.
  5. Add ½ cup of cooked steak onto the tortilla then roll the tortilla into a burrito, ensuring the edges are completely sealed.
  6. Repeat the process with the rest of the cooked meat.
  7. Drizzle extra sauce from the meat over the wrapped burritos then sprinkle with Colby-Jack cheese.
  8. Preheat your oven to 350°F. Wrap the burritos in the aluminum foil then bake for 2-4 minutes to allow the cheese to melt. 


We recommend a multi-pressure with a multi-cook mode like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) that ensures even heat and adjustable cooking settings for chef-quality meat.

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