Ingredients
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
Directions
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:
- 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.
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By mikasat
on June 11, 2011
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loved them! might want to add more cream than it calls for you if you like more sauce with your enchiladas
By slkjunkmail_7503317
Lone Tree, CO
on June 11, 2011
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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, onions....how can you go wrong??
By karenw729
on March 31, 2011
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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.
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