Beef Enchiladas Recipe

Name: Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 4 bunches cilantro; 1 jalapeno, roasted and deseeded; 1 cup heavy cream; 1 tablespoon cumin; Salt and pepper

Servings: persons

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
4 bunches cilantro
1 jalapeno, roasted and deseeded
1 cup heavy cream
1 tablespoon cumin
Salt and pepper

1
Preheat the oven to 350 degrees F.
2
Chop the cooked flank steak to a fine dice.
3
Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through.
4
Add cilantro and onion and cook for 5 minutes.
5
Remove from heat.
6
Combine the 1 cup of the monterey jack and 1 cup of the cheddar and mix well.
7
Add cheese to steak mixture.
8
Stir well and reserve, covered.
9
In another saute pan, heat oil over medium heat.
10
Fry tortillas, one at a time, just until soft, about 10 seconds.
11
Pat tortillas dry on paper towels.
12
Portion out beef mixture evenly among the 16 tortillas and roll up.
13
Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
14
Cover enchiladas with cilantro cream sauce and top with remaining cheese.
15
Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
16
Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno.
17
In a saucepan reduce heavy cream by half.
18
Stir in cilantro-jalapeno puree and cumin.
19
Adjust with salt and pepper.

1752

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 pounds flank steak, cooked, Vegetable oil, 1/2 cup chopped cilantro, 1/2 cup finely chopped onion, and more.

Yes, Beef Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Enchiladas

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