Set an Instant Pot to saute and add some oil to stop the meat sticking.

Add the garlic and cook, then add both meats and cook until browned but not cooked all the way through.

Stir in the onions, bell peppers, and remaining chili ingredients.

Cover and cook using the pressure cook setting for 30 minutes.

Either perform a quick release or let the pressure release naturally.

Two-thirds of this chili mixture won’t be used in the enchiladas, so portion it out and chill or freeze for future meals. Hold on to the reserved third of it.

Preheat the oven to 350 degrees F.

Strain most of the liquid out of the reserved chili and keep the liquid.

Put some of the liquid in a 13 x 9-inch baking sheet.

Put a tortilla in there and add ⅛ of the chili along with 2 tablespoons of cheddar and roll up into an enchilada.

Repeat with the rest of the tortillas, the rest of the cheddar and the rest of the chili.

Pour the strained chili liquid over the top and then pour the green enchilada sauce on top.

Cover with foil and bake for 30 minutes.

Discard the foil and sprinkle the monterey jack cheese over all the enchiladas.

Bake for another 10 minutes or until the cheese is bubbling and melted.