Another day, another enchilada. One great thing about enchiladas is that you can fill them up with whatever you like. Chicken, steak, vegetables - the sky is the limit. If you enjoyed my Chicken & Veggie Enchiladas, well then I hope you enjoy these as well. A spicy mix of steak and onions all rolled up into a saucy, cheesy goodness.
Recipe yields 8 enchiladas
2 lbs skirt steak
1 large yellow onion
2 tbsp olive oil
10 oz Rotel diced tomatoes with green chilis
1 tsp chili powder
2 tsp cumin
Salt & pepper, to taste
3 cloves garlic
1 tbsp olive oil
2 tbsp chipotle peppers in adobo sauce
1 1/2 cups tomato sauce
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt & pepper, to taste
8 flour tortillas
1 1/2 cups shredded Mexican cheese
Finely mince the garlic into a paste.
Add garlic, 1 tsp cumin, chili powder and 1 tbsp olive oil to a large ziploc bag and throw in your steaks. Seal the bag tight and shake it up to cover every inch with the seasoning.
Preheat the oven to max broil while the steak is marinating. (About 30 minutes) Arrange on a broiling pan, and cook 3-4 minutes each side.
Remove from oven and let the meat rest for at least 10 minutes before slicing it into thin strips. (Once you remove the meat, turn the oven to 350 degrees.)
While the meat is cooking, slice the onion.
Saute the onion in a large pan with the rest of the olive oil until tender.
Add the canned tomatoes and remaining teaspoon of cumin and bring to a simmer.
In a separate pot, bring together the enchilada sauce. Saute the garlic at the bottom of the pot. Add in the rest of the sauce ingredients and bring to a boil. Lower heat and let sauce simmer until you are ready to use it.
Add the sliced steak to your onions and tomatoes so your filling can become better acquainted.
Now it is time to roll them up. Coat the bottom of a casserole dish with a spoonful of sauce. Place some filling in the middle of a tortilla and roll it up tight.
Repeat this process until all your filling is used up and your pan is snug and cozy with all your enchiladas.
Coat the top with the rest of the sauce and then sprinkle with a handful (or two!) of cheese.
Cover with foil and place in the oven for about 20 minutes. Remove the foil and continue to bake for 5-10 more minutes until the cheese is all melted.
Remove from the oven and serve alongside some Spanish Rice. Enjoy!