Green Chile Steak Enchiladas

Name: Green Chile Steak Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb flank steak or skirt steak; 1 tbsp olive oil; 1 tsp cumin; 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; 2 cans (4 oz each) diced green chiles; 1 cup salsa verde; 1/2 cup sour cream; 1/4 cup chicken broth; 1 clove garlic, minced; 12 corn tortillas; 2 cups shredded Monterey Jack cheese; 1/4 cup fresh cilantro, chopped; 1 avocado, diced (for garnish)

65 min 4 servings medium

All Recipes

Green Chile Steak Enchiladas

Tender grilled steak rolled in corn tortillas with tangy green chile sauce and melted Monterey Jack — Southwestern comfort at its finest.

Prep

30 min

Cook

30 min

Total

65 min

Servings

Difficulty

medium

These green chile steak enchiladas combine the smoky char of grilled steak with a bright, tangy green chile verde sauce. Wrapped in soft corn tortillas and smothered in melted cheese, they bring the flavors of the Southwest to your dinner table with bold, satisfying results.

Ingredients

Servings

Steak Filling

Green Chile Sauce

Assembly

Instructions

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.

Pro tip: 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.