Ingredients
The following ingredients have 4 Servings
- 2 tbsp. canola oil (divided)
- 2 large jalapenos (diced finely)
- 3 garlic cloves (minced)
- 2 cups heavy cream
- 1/3 cup sour cream
- 1/2 cup shredded colby jack cheese
- 1/2 tsp. chili powder
- salt and pepper to taste
- 1 1/2 lbs. eye of round steak (sliced thinly)
- 1 medium green bell pepper (sliced)
- 1/2 large white onion (sliced)
- 1/2 tsp. cumin (divided)
- 8 flour tortillas
- 1/2 cup shredded monterrey jack cheese
Instruction
- To prepare the sauce, heat 1 tbsp. oil in a medium saucepan over medium heat.
- Add in jalapenos and minced garlic and saute for 2-3 minutes.
- Whisk in heavy cream and sour cream until smooth.
- Bring to a simmer and add colby jack cheese, chili powder, 1/4 tsp. cumin, and salt and pepper to taste.
- Let simmer for 4-5 minutes.
- Remove from heat and set aside.
- In a medium skillet, heat the other tablespoon of oil over medium heat.
- Add sliced steak, bell peppers, and onion and season with salt, pepper, and remaining 1/4 tsp. cumin.
- Cook for 5-6 minutes, until steak is fully cooked.
- Preheat oven to 350 F and lightly spray a 13 x 9 inch baking pan with nonstick cooking spray. Pour enough of the cream sauce into the baking pan to cover the bottom and spread in an even layer.
- To assemble the enchiladas, add about 2 tbsp. monterrey jack cheese and some of the steak and vegetables into the center of a tortilla.
- Roll the tortilla up and place the enchilada seam-side down in the pan. Continue until all ingredients are used up.
- Pour the rest of the cream sauce over the enchiladas and sprinkle with a bit of cheese (either colby jack or monterrey jack). Bake uncovered for 18 minutes and top with sliced jalapenos
