Steak Enchiladas with Jalapeno Cream Sauce
What you need:
For the cream sauce:
- 1 Tbsp. olive oil
- 1 large jalapeno, minced
- 3 cloves minced garlic
- 2 cups heavy cream
- 1/3 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 2 Tbsp. cilantro, chopped
- Salt and pepper, to taste
For the enchiladas:
- 1 Tbsp. olive oil
- 2 lb. sirloin steak, sliced into thin strips
- Salt and pepper, to taste
- 1/2 tsp. cumin
- 10-12 flour tortillas
- 2/3 cup shredded Monterey Jack cheese
- 1 cup Colby jack cheese
- 1/3 cup cilantro, chopped, for topping (optional)
Directions:
- For the cream sauce: heat oil in a saucepan over medium heat. Add jalapeno and garlic and saute for 1 minute.
- Whisk in heavy cream and sour cream. Whisk until smooth.
- Bring to a low boil and then add cheese, salt, pepper, chili pepper, and cumin.
- Cook for 3 to 4 minutes while stirring. Remove from heat and add cilantro.
- Meanwhile, season steak with salt, pepper, and cumin.
- Heat 1 Tbsp. olive oil in a skillet over medium high heat. Add steak and cook until desired doneness is reached.
- Spoon 1/4 cup of prepared cream sauce into the bottom of a 9x13-inch baking dish. Spread evenly.
- Sprinkle a little Monterey jack cheese in a tortilla and then top with some steak. Roll tightly and place into the bottom of the baking dish, seam side down.
- Repeat with the rest of the tortillas and filling.
- Pour the remainder of the cream sauce over the top of the rolled up tortillas. Top with about 1 cup Colby jack cheese.
- Bake in a preheated 350 degree oven for 20 minutes.
- Remove from oven and top with chopped cilantro, if desired.
Recipe from Cheese Curd in Paradise