| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 pounds flank steak, cooked
- Vegetable oil
- 1/2 cup chopped cilantro
- 1/2 cup finely chopped onion
- 16 corn tortillas
- 1/2 cup oil, for frying tortillas
- 1 cup shredded Monterey jack, plus 1 cup
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
- Cilantro Cream Sauce, recipe follows
- 4 bunches cilantro
- 1 jalapeno, roasted and deseeded
- 1 cup heavy cream
- 1 tablespoon cumin
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F.
- Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
- In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
- Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
- Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1025 |
| Total Fat | 83 g |
| Saturated Fat | 23 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 177 mg |
| Sodium | 800 mg |
Reviews
This recipe is really easy to make I love it!!!!!!!!!
I love cilantro… the more the better. I have made these several times for my friends. They always ask for the recipe. Not something to have too often though, not the best for you.
loved them! might want to add more cream than it calls for you if you like more sauce with your enchiladas
I didn’t realize how involved this recipe was until I had to roast a jalapeno on my burner. But after all the labor and messy kitchen, they turned out amazing!! I felt like I could get these in a restaurant.
My grocer didn’t have flank steak so I used skirt steak instead. I was a little confused on how much cilantro to use because the bunches at my grocery store are HUGE. I just eyeballed it.
But I don’t think you can really mess this one up. Cheese, steak, cilantro, onions….how can you go wrong??
My grocer didn’t have flank steak so I used skirt steak instead. I was a little confused on how much cilantro to use because the bunches at my grocery store are HUGE. I just eyeballed it.
But I don’t think you can really mess this one up. Cheese, steak, cilantro, onions….how can you go wrong??
I did some things differently to save time and add more flavor, but this recipe is a good jumping off point for a delicious meal. I seared the flank steak, then diced it and put it back in the pan with seasonings (salt, garlic, red pepper, chili powder) to finish cooking to medium rare. Then I mixed it with the cheese. I added some canned red enchilada sauce to the bottom of my casserole dish, and also poured a thin layer on top of the rolled enchiladas. I did not fry the tortillas as that’s just too time consuming. I also did not blanch the cilantro or reduce the cream. I just threw my cilantro, roasted and chopped jalapenos, cream, cumin, garlic, and salt into the food processor. I then poured the cilantro sauce on top of the dish and put in the oven at 350, covered, for about 20-30 minutes. The red and green sauce makes a beautiful presentation and the flavor was very good.
This was very good. Some changes I made were: instead of using cilantro because I’m not a fan, I used cream of celery, a packet of enchilada sauce and tomato sauce. Mixed that well with a spoonfull of sour cream, heated and then poured some in the enchiladas and over them. It gave it a really good taste. As for the tortillas, I didn’t have much luck rolling them after frying them so I rolled them up and then put them in the frying pan for about 10 seconds on each side, turning with a pair of tongs. I had two tortillas left over so I put them on top of the cheese and sauce mix and added the left over cheese and sauce on top of it. Very very good!!
Tip that worked for me…
When I tried to roll the tortilla they would brake and crack so I layered all the ingredient’s like a lasagna in a casserole dish. Loved it ! The family was able to dish up easily.
When I tried to roll the tortilla they would brake and crack so I layered all the ingredient’s like a lasagna in a casserole dish. Loved it ! The family was able to dish up easily.
Tasty dish we had no left overs:)
Amaaaazing!!! These were awesome!! My family loved them!! I would like to agree on the cilantro tho, I only used 1 batch-thank goodness cuz 4 would have been way too much!
These are great, but I made several changes. First, I used one buch on cilantro, not four, that is too much. I used non-fat yogurt instead of heavy cream to lighten up the sauce and calories. I also used a food processor to shred the beef and added a little beef broth and omited the cilantro with the beef. With these changes the recipe is actually pretty fast and excellent!!!
I’m not sure why you would make a recipe with cilantro without liking cilantro. This is fabulous.