- Yield : 8 servings
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
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- 2 1/2 pounds flank steak, cooked
- Vegetable oil
- 1/2 cup chopped cilantro
- 1/2 cup finely chopped onion
- 16 corn tortillas
- 1/2 cup oil, for frying tortillas
- 1 cup shredded Monterey jack, plus 1 cup
- 1 cup shredded Cheddar
- Salt and freshly ground black pepper
- Cilantro Cream Sauce, recipe follows
- 4 bunches cilantro
- 1 jalapeno, roasted and deseeded
- 1 cup heavy cream
- 1 tablespoon cumin
- Salt and pepper
Preheat the oven to 350 degrees F.
Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.