Beef Enchiladas

Total Time:
45 min
20 min
25 min

8 servings

  • Enchiladas:
  • 2 1/2 pounds flank steak, cooked
  • Vegetable oil
  • 1/2 cup chopped cilantro
  • 1/2 cup finely chopped onion
  • 16 corn tortillas
  • 1/2 cup oil, for frying tortillas
  • 1 cup shredded monterey jack, plus 1 cup
  • 1 cup shredded cheddar
  • Salt and freshly ground black pepper
  • Cilantro cream sauce, recipe follows
  • Cilantro Cream Sauce:
  • 4 bunches cilantro
  • 1 jalapeno, roasted and deseeded
  • 1 cup heavy cream
  • 1 tablespoon cumin
  • Salt and pepper
  • Preheat the oven to 350 degrees F.

  • Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the monterey jack and 1 cup of the cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.

  • In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.

  • Cover enchiladas with cilantro cream sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.

Cilantro Cream Sauce:
  • 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.

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