Steak Enchiladas

Back in May I discovered my love for homemade enchiladas. They are absolutely worth the effort…I think they are so much tastier than when you order them at restaurants.  Also, enchiladas are a great way to use leftover chicken or steak, which is how I came to make this recipe.  We had a large amount of leftover skirt steak from a family dinner and I decided to toss it up as the filling.  Such a good decision…

you will need:
1 medium onion, finely chopped
2 jalapenos, seeded & finely chopped
canola oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon sugar
1 (14-15 oz.) can tomato sauce
1 cup water
1 (14-15 oz.) can diced tomatoes with green chiles
Salt and pepper
1 lb flank or skirt steak, chopped
2 cups shredded cheese (sharp white cheddar cheese and/or monterey jack, etc)
½ cup minced fresh cilantro
non-stick cooking spray

Heat a large sauce pan over medium-high heat and add canola oil one turn around the pan. Add the onion and jalapeno and cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and diced tomatoes. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes. Reduce the heat to low, cover and cook about 15 minutes.

While the sauce is simmering, chop up the steak. I  used left over from a previous night.  If you need to cook yours, do so now.

Strain the sauce in a large mesh trainer into a bowl, pressing down on the onions to extract as much liquid as possible. Season sauce with some salt and pepper. Transfer the solids remaining in the strainer to a large bowl. Add in the steak, ¼ cup of the enchilada sauce, 1 cup of shredded cheese and the cilantro. Stir to combine.

Preheat the oven to 425° and coat a 9 x 13″ (or similar) baking dish with cooking spray. Heat the tortillas until warm and pliable. Spoon 1/3 cup of the chicken 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 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.

Top with this amazing poblano sauce when serving.

serves: 6
time: 30 min. prep time + 55 min. cooking time
adapted from: chicken enchiladas originally from Annie

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One Comment

  1. Posted September 27, 2012 at 11:14 am | Permalink

    looks so good

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