Steak enchiladas

These can be easily adjusted for quantity or taste preference. The steak can be made ahead, the enchilada sauce can be made ahead or jarred is fine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the seasonings to your taste preferences, rub generously all over the skirt steak. Marinate as long as you can. Up to overnight Grill steak to medium rare. Set aside and rest at least 10 minutes. Cut against the grain into bite size pieces. Cover steak pieces in enchilada sauce. And a cup or so of cheese. Mix. Set aside Grease a 9x13 preheat oven to 375 heat tortillas in microwave for around 45 seconds Spread a healthy amount of sauce on the bottom of the pan. Fill each tortilla with a small amount of the meat/cheese/sauce mixture. Roll tightly and set in pan in a tight row seam side down. Once pan is full, spoon more enchilada sauce over top, cover with more cheese and tin foil. Bake in oven for 20 minutes. Uncover and cook 10-15 minutes more until cheese is brown and melty. Let rest at least 10 minutes. Then serve with chopped cilantro, sour cream, diced tomatoes, other ‘fixings’ of your choice.

Step 2

A variation: heat a bit of cream cheese in with the enchilada sauce you will mix with the steak until smooth, add in corn (frozen or fresh) and other veggies and cilantro. Mix this with the meat before you wrap it in the tortilla.