Homemade enchiladas are my favorite way to use leftover steak or rotisserie chicken…so delicious. We grilled beef tenderloin and had a decent amount leftover. Let me tell you, it is amazing wrapped up in a tortilla and drenched in poblano sauce. Thank you Mama Cheater Bite for bringing over a container of that heavenly sauce. You should make these and serve them with chili lime rice like I did. Your stomach will thank you.
you will need:
1 tablespoon canola oil
1 yellow onion, chopped
1 small sweet red pepper, chopped (could substitute a poblano pepper or some fresh jalapeños)
2 cloves garlic, minced
2 teaspoons chili powder
1 cup poblano sauce, divided
3 ounces cream cheese
¾ pound cooked beef tenderloin, cut into pieces
1½ cup shredded cheese, divided
Heat a large sauce pan over medium-high heat and add canola oil one turn around the pan. Add the onion and peppers and cook, stirring often, until they have softened, 8-10 minutes. Stir in the garlic and chili powder, and cook just until fragrant, less than 30 seconds. Add the cream cheese and ½ cup of the poblano sauce and stir until combined. Season sauce with some salt and pepper and take off of the heat. Add in the steak, ¾ cup of shredded cheese and the cilantro. Stir to combine.
Preheat the oven to 425° and coat a baking dish with cooking spray. Heat the tortillas until warm and pliable. Spoon about ½ cup of the mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.
Reduce the oven temperature to 400˚ and remove the enchiladas from the oven and pour the rest of the poblano sauce over the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for another 20 minutes. Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
time: 45 minutes
cb original recipe