Making steak enchiladas can be really easy. You can substitute steak with chicken if you prefer. This dish is tasty, creamy, hearty and a crowd pleaser.
- 1 lb beef sirloin steak
- 4 cups shredded Mexican cheese mix
- 1 cup salsa
- 8 flour tortillas
- 1 cup corn (I used fresh corn, but you can use frozen)
- 2 tbsp cilantro, chopped
- 1 tsp. Chili powder
- Salt, black pepper
- Heat the skillet on a high heat, Season the steak with chili powder, salt and pepper and roast from both sides. It takes about 3-4 minutes to get a nice brown color, move to the plate and rest for 5 min, cut into thin bite size pieces.
- Meanwhile, boil the corn for 3 minutes, let it cool and cut the kernels off.
- In a bowl, place corn, steak, half of the cheese, cilantro and lightly mix.
- In a deep baking dish (6X9) pour half of the salsa and spread on the bottom.
- Place about a cup of steak and cheese mix on the tortilla, roll and put it in the baking dish. Repeat the procedure until the mixture lasts. It makes 7-8 enchiladas.
- Add the remaining salsa and spread well over the tortilla rolls, sprinkle the rest of the cheese and bake in the oven for 20-25 minutes until the cheese is melted and bubbling.
- Garnish with cilantro.