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
4
Difficulty
Medium
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.
Serve
Let rest 5 minutes. Garnish with fresh cilantro and diced avocado. Serve 3 enchiladas per plate.
Serving Suggestions
Nutrition per serving
520
Calories
40g
Protein
26g
Fat
34g
Carbs
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Kitchen & BBQ gear
What we use for recipes like this
Kitchen Appliances · Hot Plates & Griddles
Ninja® Sizzle™ Pro XL 20''/50.8cm Indoor Griddle & Grill, Silver, GX101C
$249.99
Kitchen Appliances · Deep Fryers
Amazon Basics 2.1-Qt (2.0L) Electric Deep Fryer with 8-Cup Oil Capacity, Timer, Adjustable Temperature, Easy Draining Basket, Viewing Window, 1500W, Black
$63.62
Pit Boss Grills
Pecan Blend Hardwood Pellets – 40 lb
$19.99
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