Creamy Steak Enchiladas
A creamy Cilantro Lime Sour Cream Sauce over grilled steak stuffed flour tortillas, with lots of cheese!
Equipment
- Stove top Grill Pan
Ingredients
- 16 Flour Tortillas soft taco sized
- 1 cup Cheddar Cheese
- ½ cup Cilantro chopped
- ½ cup Sour Cream for garnish
For the Steak
- 2 lb Round Steak
- 1 tbsp Avocado Oil
- 1 tbsp Lime Juice
- 3 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tbsp Water
For the Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tsp Garlic Powder
- 1 cup Chicken Broth
- 1 can Diced Jalapenos 7 oz
- ½ cup Cilantro chopped
- ½ cup Lime Juice
- 8 oz Sour Cream
- 1 cup Cheddar Cheese
Instructions
- Prepare all of the ingredients
- In a bowl combine all ingredients for Steak. Cover and let marinate for at least 30 minutes.
- Preheat grill pan to medium-high and then place steak on grill pan. Cook for 6 minutes on each side. Remove from heat and let rest for at least 5 minutes before slicing into 1/4-inch pieces.
- Preheat oven to 400 deg.
- In a saucepan over medium-high heat, add butter and garlic powder. Once melted whisk in flour and cook for 2 minutes. Next add chicken broth and cook for 3 minutes. Add jalapenos, and lime juice. Then whisk in sour cream until creamy then cook another 2 minutes. Stir in cheese and cilantro and cook until totally melted.
- Now it's time to build the enchiladas - start by putting a thin layer of sauces in the bottom of 2 13 x 9 glass dishes. Then place 4-5 slices of steak in the center of a tortilla, ladle roughly a 1/4 cup of sauce over steak then roll up. Place in glass dish, seam down. Repeat with remaining tortillas - should get 8 in each tray. Cover with shredded cheese and cilantro. Put into over for 20 minutes.
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