Into a blender, add the chipotle peppers in adobo, half of the white onion (roughly chopped), garlic cloves, lime juice, chile powders, salt, pepper, cumin, oregano, cinnamon, and beef broth. Blend for 10 seconds.

Plug in the Instant Pot and press the saute button. As it heats, trim any visible fat off your beef roast & cut it into 4 smaller pieces for even cooking. When the pot is hot, add some olive oil and the beef. Brown each side for 5-8 minutes. Turn off the Instant Pot when finished.

Pour the birria sauce into the Instant Pot over the meat. Put the lid on the pot and close the sealing valve. Press 'Pressure Cook' and set the timer for 20 minutes per pound of roast (40-60 min for 2 to 3 lbs). When the timer goes off, allow the meat to natural release for 10-15 minutes before removing the lid.

While the meat is cooking, prep the enchilada ingredients. Dice the other half of the white onion, chop the cilantro, and shred the block of mozzarella.

After the meat is done cooking, release the pressure and remove the lid from the pot. Take out the beef pieces and place them on a cutting board. Use two forks to shred them.

Add arrowroot powder to a small bowl. Use a ladle to scoop some of the sauce from the Instant Pot into the bowl. Whisk to combine, then pour the arrowroot mixture into the pot. Whisk the whole pot for sauce until thoroughly combined and sauce starts to thicken. Add the shredded beef back to the sauce.

Preheat the oven to 350 degrees F. Scoop some sauce from the pot into the bottom of a 9×13 baking dish and spread it out to evenly coat. Grab a tortilla and fill it with some of the saucy meat and a pinch of shredded mozzarella (save half of the mozzarella for topping). If you wish, you can also add some cilantro and onion to each enchilada. Wrap up the enchilada and place it seal-side down in the baking dish. Work your way through all the tortillas until your pan is filled in a single layer. I usually get 8 enchiladas in one long line, and then a 2×2 block of enchiladas on the open side, for a total of 12 enchiladas.

Spread the second half of the mozzarella on top of the enchiladas. Place the baking dish in the preheated oven and bake for 15-20 minutes or until the cheese is sufficiently melty.

Top with diced fresh onion and chopped cilantro and a dollop of sour cream if desired. These enchiladas are ready to serve!