Tender grilled steak rolled in corn tortillas with tangy green chile sauce and melted Monterey Jack — Southwestern comfort at its finest.
Preparación
30 min
Cocción
30 min
Total
65 min
Porciones
4
Dificultad
Medio
Ingredientes
Steak Filling
Green Chile Sauce
Assembly
Instrucciones
Grill the steak
Season flank steak with olive oil, cumin, garlic powder, salt, and pepper. Grill over high heat for 4-5 minutes per side for medium-rare. Rest for 10 minutes, then slice thin against the grain and chop into small pieces.
Make the green chile sauce
Blend green chiles, salsa verde, sour cream, chicken broth, and garlic until smooth. Pour a thin layer of sauce into the bottom of a 9x13 baking dish.
Warm the tortillas
Wrap corn tortillas in a damp paper towel and microwave for 30 seconds, or warm briefly on the grill. This makes them pliable for rolling.
Consejo del chef: Corn tortillas crack if rolled cold — warming is essential for clean enchiladas.
Roll the enchiladas
Fill each tortilla with chopped steak and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas.
Bake
Pour remaining green chile sauce over the rolled enchiladas. Top with the rest of the shredded Monterey Jack. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake 10 more minutes until cheese is bubbly and golden.
Serve
Let rest 5 minutes. Garnish with fresh cilantro and diced avocado. Serve 3 enchiladas per plate.
Sugerencias para servir
Socio afiliado Pit Boss Grills
Pit Boss Grills
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