Oh Snap Macros

For the chili:
1 Turn instant pot to sauté, drizzle the bottom with olive oil just to avoid the meat sticking. Add garlic and cook until fragrant.Add the ground turkey and ground beef to the pot and cook until browned but not fully cooked through.
3 While still in the sauté function add onions, bell peppers and all remaining ingredients. Stir together well.
4 Put on the lid and set to pressure cook for 30 minutes. You can let this self release all the way or quick release.This will make 10 servings total. You will only use 3 servings of chili for the enchiladas. Reheat the chili throughout the week for other meals, or freeze for later.
For the enchiladas:
7 Preheat the oven to 350 degrees Fahrenheit.
8 Add 3 servings of chili (approx. 1170 grams) to a strainer. Remove most of the liquid and set aside.In a 9 x 13 inch baking sheet pour a few spoonful's of the chili liquid on the bottom.
9 Lay one tortilla out and add 1/8 of the chili, 2 Tbsp. (14g) cheddar cheese, roll up into a enchilada and place in the baking dish. Repeat with all 8 tortillas.Note: for best accuracy weight your total drained chili and divide by 8. This will be the total meat mixture you add to each tortilla.
10 Once you have rolled all 8 tortillas pour the chili liquid you strained on top of enchiladas. Add the green enchilada sauce to the top.
11 Cover with foil and bake for 25-30 minutes. Remove the foil and top with Monterey Jack cheese evenly over all 8 chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes until the cheese is melted and the sauce is bubbling.
12 Remove from the oven and serve with toppings like red onion, Greek yogurt or sour cream, salsa, cilantro, avocado or jalapenos.