Flank Steak Enchiladas Recipes

Steps:

• Heat 1 Tbsp. oil in medium saucepan on medium-high heat. Add half each of the onions and garlic; cook and stir 5 min. or until tender. Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.
• Add remaining oil to large skillet; heat on medium-high heat. Add remaining onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min. or until thickened, stirring occasionally.
• Heat oven to 375°F. Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish. Heat tortillas, 1 at a time, in skillet on medium heat 15 sec. or until warmed, turning frequently.
• Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in prepared dish. Cover with remaining enchilada sauce mixture.
• Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated through.

Steps:

• Preheat the oven to 350 degrees F.
• Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
• In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
• Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
• Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.

Steps:

• Coat a 9 X 9 baking dish with cooking spray and set aside.
• Coat a medium sized skillet with cooking spray and saute onions until softened.
• Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
• Cook until mixture is thickened.
• Add corn kernals and 1 cup of cheese and mix well.
• Spoon 1/4 of the mixture into the center of each tortilla and roll up.
• Place enchiladas seam side down in the prepared baking dish.
• Preheat oven to 350ºF.
• Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
• Bake for 15 - 20 minutes or until bubbly.
• Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping.
• If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.

Steps:

• Preheat oven to 425 F; coat a 3-qt. baking dish with nonstick spray. Preheat grill to medium-high.
• Saute onion in oil in a saute pan for 5-6 minutes. Add garlic, cook 1 minute, then stir in beans. Add broth and reduce until liquid is evaporated. Stir in goat cheese.
• Fill each tortilla with 1/3 cup bean mixture and roll to enclose. Place in the prepared dish, seam side down. Top with Jack cheese and bake until cheese melts, 20 minutes.
• Combine juices, tequila, brown sugar, and salt for the marinade in a resealable plastic bag. Add steak; marinate 15 minutes. Grill, covered, 4-5 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing. To serve, spoon Tomatillo Guacamole on plates, top with enchiladas and steak slices. Garnish with sour cream.

Steps:

• Heat 1 Tbsp. oil in medium saucepan on medium-high heat. Add half each of the onions and garlic; cook and stir 5 min. or until tender. Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.
• Add remaining oil to large skillet; heat on medium-high heat. Add remaining onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min. or until thickened, stirring occasionally.
• Heat oven to 375°F. Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish. Heat tortillas, 1 at a time, in skillet on medium heat 15 sec. or until warmed, turning frequently.
• Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in prepared dish. Cover with remaining enchilada sauce mixture.
• Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated through.