1-Creating birria enchiladas is a fun adventure that starts with preparing a flavorful sauce. Begin by blending the chipotle peppers, half the white onion, garlic, lime juice, all the chili powders, salt, pepper, cumin, oregano, cinnamon, and beef broth for about 10 seconds until smooth. This sauce forms the heart of the dish, infusing everything with that signature spicy richness many birria enchiladas fans adore.

2-Next, heat your pressure cooker on the sauté setting and trim the fat from the beef roast before cutting it into 4 pieces. Brown the beef in olive oil for 5-8 minutes per side to lock in those savory flavors, then turn off the heat. Pour the prepared sauce over the beef, seal the lid, and cook on the pressure cook setting for 20 minutes per pound, followed by a natural pressure release for 10-15 minutes.

3-Preparing Toppings and Assembly: While the beef cooks, shred the cheese and chop the cilantro, and dice the remaining half of the onion for fresh toppings. Once the beef is done, shred it using forks and thicken the sauce by combining arrowroot powder with the hot sauce, then mix the shredded beef back into it. Preheat your oven to 350°F (175°C) and coat a 9×13 baking dish with a bit of sauce.

4-Fill each low-carb tortilla with the saucy meat, a sprinkle of shredded cheese, cilantro, and onion if you like. Roll them up and place them seam-side down in the dish, arranging them in one layer. Top with the remaining cheese and bake for 15-20 minutes until the cheese melts and everything is bubbly. Serve hot with extra diced onion, chopped cilantro, and optional sour cream for a complete meal.