Park Slope Recipes from Tiny New York Kitchen: Steak Enchiladas

Steak Enchiladas

I had a leftover grilled steak, so I decided to make Steak Enchiladas. Nice and easy. You can buy enchilada sauce, but I like to make my own.

INGREDIENTS:

• 1 Bunch Cilantro
• 1 Cup Sour Cream
• 8 Ounces Red Salsa
• 8 Ounces Green Salsa (Salsa Verde)
• 1 Extra Large Grilled Steak
• 1 Sliced Red Onion
• 12 Flour Tortillas (6 inches)
• 3 Cups Enchilada Sauce
• 3 Cups Shredded Sharp Cheddar Cheese

DIRECTIONS:

First preheat your oven to 350° F. Slice the grilled steak and the red onion and set aside.

Making the sour cream mixture is easy. In a food processor or blender, combine the cilantro, sour cream, red salsa and 4 ounces of the green salsa. Pulse until you have a good puree, pour into a medium size bowl and set aside. 

In a separate medium-sized bowl combine the sliced grilled steak and the rest of the green salsa and mix well. You will need a 9" x 13” baking dish or a large baking dish. Pour the sour cream mixture at the bottom of the baking dish to coat. Evenly distribute the steak mixture between the 12 flour tortillas. Roll up the
filled tortillas and put seam side down in the baking dish. 

Pour the enchilada sauce over the top of the rolled tortillas. Top with the shredded cheese and cover with foil. Bake for 30 minutes.

Remove from the oven and let stand for 10 minutes before serving. Serves 6 people.

For my enchilada sauce recipe, click here: tinynewyorkkitchen.com.