Steak Enchiladas with Jalapeño Cilantro Cream Sauce

Steak Enchiladas made with thinly sliced steak, sauteed with onions and peppers, and topped with delicious jalapeno cilantro cream sauce and lots of cheese!

Course dinner, Main Course

Cuisine Mexican

Keyword Cilantro Cream Sauce, Enchiladas, Steak

Servings -8 enchiladas

Calories 232kcal

Ingredients

1.25 lb eye of round steak
1 green bell pepper
1 small yellow onion
Salt white pepper
1/4 tsp cumin
Sauce:
1 Tbsp vegetable oil
2 jalapenos seeded and minced
3 cloves of garlic minced
2 cups of heavy cream
1/3 cup of sour cream
1/2 cup shredded Monterrey Jack cheese
salt white pepper
1/4 tsp cumin
1/4 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

Instructions

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.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Nutrition