Steak Enchiladas in Cilantro Cream Sauce – Topped with Jalapenos
This recipe is the Bomb!
The jalapenos are optional since some may not like them. We tried them the first time and without the seeds , they really aren’t that spicy.
NOTE** I learned this the hard way! If you are cutting and de-seeding jalapenos for the first time. WEAR GLOVES! My eyes burned for hours after because I didn’t wear gloves and even after washing my hands they burned for hours .
- 2 lbs Flank Steak
- 1 Green Bell Pepper
- 1 Small Yellow Onion
- 2 cups Monterery Jack Cheese
- 1/4 cup Cilantro
- 16 Flour or Corn Tortillas
- 1 Jalapeno
- 2 cloves Garlic
- 2 cups Heavy Cream
- 1/4 cup Sour Cream
- 1 tbsp Vegetable Oil
- 1/2 tsp Cumin
- To Taste Salt & Pepper
Sauce: In a small pot, heat up oil over medium heat and sauté your minced jalapeno and garlic for a minute or 2. Be sure to stop before the garlic turns brown. Add heavy cream and sour cream and whisk until all smooth. Bring to a low boil and add cheese, salt, pepper, and cumin. Stir well and cook for a couple of minutes. Stir in cilantro and take off heat.
Slice steaks , onions and peppers as thin as you can. Season with salt, pepper and cumin and heat in medium cooking pan with olive oil.
Cook until the steak is done.
Spread sauce over bottom of the baking dish (9×13 casserole dish ) enough to hold 7-8 enchiladas.
Add cheese and steak mixture into tortilla. Roll and place into baking dish. Repeat with remaining tortillas.
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.