Monterey Beef Enchiladas Recipes

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:

• At least 1 hour or up to 2 hours before serving:In a 10-inch skillet over medium heat, sauté onions and green peppers in oil for 10 minutes or until onions are transparent. Add beef and sauté until no longer pink. Drain well and transfer vegetable-meat mixture to a bowl set aside. Discard fat.In same skillet over low heat, stir enchilada sauce and sour cream until blended and just beginning to simmer. Remove from heat.In the bottom of each of two 2-quart oblong baking dishes, spread 1/2 cup of the sauce. Dip tortillas, one at a time, in enchilada sauce in skillet to soften. Fill with about 1/4 cup of the vegetable-meat mixture sprinkle with 1/3 cup of the Monterey Jack cheese roll and place seam-side down in baking dishes. Pour remaining sauce over filled tortillas. Cover tightly with foil. If making ahead, cover and let stand up to 1 hour.Bake, covered, in a preheated 375° oven for 30 minutes. Remove foil. Sprinkle with Cheddar cheese. Bake 2 to 3 minutes longer or until cheese melts. Garnish with green onions.