Steak Enchiladas with Jalapeño Cilantro Cream Sauce

• Meat

  • 1 1/4 lb Eye of round steak

• Produce

  • 2 tbsp Cilantro
  • 1 Cilantro
  • 3 cloves Garlic
  • 1 Green bell pepper
  • 3 Jalapeno
  • 1 Yellow onion, small

• Baking & Spices

  • 1/4 tsp Chili powder
  • 2 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 7 Flour tortillas

• Dairy

  • 2 cups Heavy cream
  • 1/2 cup Monterrey jack cheese
  • 4 oz Monterrey jack cheese
  • 1 More cheese
  • 1/3 cup Sour cream

Found on willcookforsmiles.com

Description

Ingredients

• 1.25 lb eye of round steak
• 1 green bell pepper
• 1 small yellow onion
• Salt, white pepper
• ¼ tsp cumin
• Sauce:
• 1 Tbsp vegetable oil
• 2 jalapenos, seeded and minced
• 3 cloves of garlic, minced
• 2 cups of heavy cream
• ⅓ cup of sour cream
• ½ cup shredded Monterrey Jack cheese
• salt, white pepper
• ¼ tsp cumin
• ¼ tsp chili powder
• 2 Tbsp minced cilantro
• Enchiladas:
• 7-8 flour tortillas
• 4 oz Monterrey Jack cheese, shredded
• More cheese for topping (Optional)
• Cilantro for topping (Optional)
• Jalapeno for topping (Optional)

Directions

• Sauce:
• In a small sauce pot, heat up oil over medium heat and saute minced jalapeno and garlic until fragrant. Add heavy cream and sour cream and whisk until all smooth. Bring to a low boil and add cheese, salt, white pepper, chili powder and cumin. Stir well and cook for a couple of minutes. Stir in cilantro and take off heat.
• Slice steaks as thin as you can. Slice onions and bell pepper thin too.
• In a medium cooking pan, heat up some oil and add steak onion and peppers. Season with salt, white pepper and cumin. Cook until steak is done.
• Preheat oven to 350.
• Spread some sauce over the bottom of a baking dish (9x13 casserole dish or any large enough to hold 7-8 enchiladas).
• Spread some shredded cheese on one side of tortilla and spread some steak mixture over cheese. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and steak.
• Pour remaining sauce over enchiladas and top off with some shredded cheese.
• Bake for 17-19 minutes.
• Top off with some more cilantro and jalapenos if you wish.