Recipe courtesy of Michelle LeBleu
Beef Enchiladas
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1025
- Total Fat
- 83
- Saturated Fat
- 23
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 45
- Cholesterol
- 177
- Sodium
- 800
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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
Cilantro Cream Sauce:
4 bunches cilantro
1 jalapeno, roasted and deseeded
1 cup heavy cream
1 tablespoon cumin
Salt and pepper
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:
- 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.