Beef Enchiladas

Total Time:
45 min
20 min
25 min

8 servings

  • Cilantro Cream Sauce:
  • 4 bunches cilantro
  • 1 jalapeno, roasted and deseeded
  • 1 cup heavy cream
  • 1 tablespoon cumin
  • Salt and pepper

Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    32 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    This recipe is really easy to make I love it!!!!!!!!!
    I love cilantro... the more the better. I have made these several times for my friends. They always ask for the recipe. Not something to have too often though, not the best for you.
    loved them! might want to add more cream than it calls for you if you like more sauce with your enchiladas
    I didn't realize how involved this recipe was until I had to roast a jalapeno on my burner. But after all the labor and messy kitchen, they turned out amazing!! I felt like I could get these in a restaurant.  
    My grocer didn't have flank steak so I used skirt steak instead. I was a little confused on how much cilantro to use because the bunches at my grocery store are HUGE. I just eyeballed it.  
    But I don't think you can really mess this one up. Cheese, steak, cilantro, can you go wrong??
    I did some things differently to save time and add more flavor, but this recipe is a good jumping off point for a delicious meal. I seared the flank steak, then diced it and put it back in the pan with seasonings (salt, garlic, red pepper, chili powder) to finish cooking to medium rare. Then I mixed it with the cheese. I added some canned red enchilada sauce to the bottom of my casserole dish, and also poured a thin layer on top of the rolled enchiladas. I did not fry the tortillas as that's just too time consuming. I also did not blanch the cilantro or reduce the cream. I just threw my cilantro, roasted and chopped jalapenos, cream, cumin, garlic, and salt into the food processor. I then poured the cilantro sauce on top of the dish and put in the oven at 350, covered, for about 20-30 minutes. The red and green sauce makes a beautiful presentation and the flavor was very good.
    This was very good. Some changes I made were: instead of using cilantro because I'm not a fan, I used cream of celery, a packet of enchilada sauce and tomato sauce. Mixed that well with a spoonfull of sour cream, heated and then poured some in the enchiladas and over them. It gave it a really good taste. As for the tortillas, I didn't have much luck rolling them after frying them so I rolled them up and then put them in the frying pan for about 10 seconds on each side, turning with a pair of tongs. I had two tortillas left over so I put them on top of the cheese and sauce mix and added the left over cheese and sauce on top of it. Very very good!!
    Tip that worked for me...
     When I tried to roll the tortilla they would brake and crack so I layered all the ingredient's like a lasagna in a casserole dish. Loved it ! The family was able to dish up easily.
     Tasty dish we had no left overs:)
    Amaaaazing!!! These were awesome!! My family loved them!! I would like to agree on the cilantro tho, I only used 1 batch-thank goodness cuz 4 would have been way too much!
    These are great, but I made several changes. First, I used one buch on cilantro, not four, that is too much. I used non-fat yogurt instead of heavy cream to lighten up the sauce and calories. I also used a food processor to shred the beef and added a little beef broth and omited the cilantro with the beef. With these changes the recipe is actually pretty fast and excellent!!!
    I'm not sure why you would make a recipe with cilantro without liking cilantro. This is fabulous.
    I made this recipe a couple of years ago for a party and it was the first item gone. I used the exact amount of cylantro called for in the recipe and I thought it was delicious and so did everyone else. They all asked for the recipe. I've been looking for the recipe at home and couldn't find it. Now that I have, I'm going to make it for Mother's Day.
    1. I used about 2 lbs of carne picada & added 1Tbsp. of Cumin & 1 Tbsp. of Chili Powder. I only used one handful of cilantro.
     2. For the cilantro sauce I used about 3 handfuls of cilantro, added 1/3 cup of sour cream & 1/4 cup of lime juice....Excellent! Next time I would add a little more cumin and salt for more flavor & possibly one more jalapeno.
     3. I spread some cilantro sauce into the bottom of my baking dish, then assembled the enchiladas according to the directions.
     4. I served them with green chili & tomatillo salsa. There was only one enchilada left after dinner! And the leftover one was even better the next day!
    I'm not sure about the tastebuds of the person who made this recipe, but 4 bunches of cilantro and a cup of cream reduced do not a cilantro cream make. Even though I felt it was still too much, I used 3 bunches. I felt like I was eating grass. My stuffing was SO INCREDIBLE but it was masked by the taste of the astroturf that covered it. Very disappointed.
    If you enjoy drinking pureed cilantro you will like this recipe! The meat was bland and the cilantro overpowered everything. It was quite awful.
    I made this recipe for a group and got rave reviews. Everyone loved it! I did use about 1 cup more cheese than the recipe called for.
    I read the reviews first, then changed a couple things. I used less than half the cilantro called for. I cooked the onion and cilantro until soft, then added the chopped flank steak and added to that some green chile salsa for flavor as some of the reviews said these were bland. I did everything else as instructed and they were pretty good. Not sure about the cream sauce, next time i think Ill try mixing the cilantro with sour cream and put that over top after they bake.
    I made the sauce for my own enchiladas and it ended up being amazing. I was shocked about the amount of cilantro it called for and had a hard time pureing it but it ended up amazing! I love cilantro so it was a perfect amount for me! All my friends loved it and talked about it the entire night!!
    I actually liked them better two days later. I love Cilantro, so I was excited about the Cilantro Sauce, but I was disappointed in the flavor. I may try it again with some variations.
    I liked it alot...But to cut down on it being dry and overkill on the cilantro, I added more cheese and cream. Otherwise it was very good just too much cilantro...cut back to half is what I would next time.
    The recipe sounded okay but from the beginning I was worried about the amount of cilantro that was in the recipe. I like cilantro but after having it through the sauce and in the meat with the onions it was overkill and that was all I could taste. It took over the entire enchilada.
    I had my doubts about the cilantro cream sauce, and they definitely looked funny with green sauce, but everyone enjoyed these.
    Great recipe, my family loved it
    I made this for New Years Eve party and it was emarassing. Also it took me about 2 hours to make. I only used one bunch of cilantro and it was too much, I will NEVER make this again!
    This is a really good dish if you like cliantro, because there's lots of it!!
     I'm a fan of cilantro but there was so much in this dish that I could only eat about 1 1/2 enchiladas before I was sick of it. My husband loved it though so, maybe it's just me. It does taste authentically Mexican, sort of like the green salsa they serve in some Mexican restraunts.
     I followed the recipe exactly, the only thing I changed was I put the steak in the food processor for more of a 'shredded beef' style. And I served it with a dollop of sour cream which helped to cut down on the STRONG flavor. I do think this recipe would be great with either chicken or ground beef.
     It's a pretty easy dish to prepare. Not really any harder than any other enchilada's I've made. I recommend though that you have all of your ingredients pre-measured, shredded, etc. as it takes a while if you've got to keep stopping to prepare another ingredient. (make the sauce first)
     Overall, it tasted good, just a little rich. Great for something different and a different spin on the same old enchiladas. But I think next time I'll use a different sauce.
    These enchiladas are so easy to make and so delicious. If you like mexican food this is the recipe for you!!
    Wonderfully good with left over steak from the previous night. Only change I made was using Emeril's enchilada sauce from this site because it is a little lighter. Will make again!
    This receipe was good. Was not quite sure if the sauce was only supposed to go on top of the enchiladas or not.
    I make a lot of traditional Mexican dishes. This is a tasty twist on anything I have ever tasted! Wonderful! It is rather rich with the cream sauce, but the spice is perfect and the dish is very easy. I even used elk meat instead of beef.
    This is one of our favorite recipies. It is delicious and easy to make.
    I love enchiladas and the combination between the cilantro sauce was excellant. I highly reccommed this dish. It's great.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Holla Beef Enchiladas

    Recipe courtesy of Guy Fieri