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
Keyword Cilantro Cream Sauce, Enchiladas, Steak
Servings 7-8 enchiladas
1.25lbeye of round steak
1green bell pepper
1small yellow onion
2jalapenosseeded and minced
2cupsof heavy cream
1/3cupof sour cream
1/2cupshredded Monterrey Jack cheese
4ozMonterrey Jack cheeseshredded
More cheese for toppingOptional
Cilantro for toppingOptional
Jalapeno for toppingOptional
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.
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.