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"Hunger is the best sauce in the world."--Cervantes

Steak Enchiladas with Jalapeno Cilantro Cream Sauce Recipe

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This recipe for Steak Enchiladas with Jalapeno Cilantro Cream Sauce is from The Lovato Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.25 lb eye of round steak
1 green bell pepper
1 small yellow onion
salt, white pepper

Sauce:
1 Tbsp vegetable oil
2 jalapenos, seeded and minced
3 cloves garlic, minced
2 cups heavy cream
1/3 cup sour cream
1/2 cup shredded Monterrey Jack Cheese
salt, white pepper
1/4 tsp chili powder
2 Tbsp minced cilantro

Enchiladas:
7-8 flour tortillas
4 oz Monterrey Jack Cheese (optional)
Cheese, cilantro and jalapenos for toppings
Directions:
Directions:
Sauce:
In a small sauce pot, heat oil over medium heat and saute minced jalapeno and garlic until fragrant. Add heavy cream and sour cream and whisk until smooth. Bring to a low boil and add cheese, salt, white pepper, and chili powder. Stir well and cook for a couple of minutes. Stir in cilantro and take off heat.

Thinly slice steak, onions & bell pepper. In a medium frying pan heat some oil and add steak, onion & peppers. Season with salt and white pepper.

Preheat over to 350º. Spread some sauce over the bottom of a 9x13 cake pan. 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 17-19 minutes or until slightly browned.
Garnish with cilantro and jalapenos.
Number Of Servings:
Number Of Servings:
7-8 enchiladas

 

 

 

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