click this link here now TGIF, friends! Because it’s Friday, and because I’ve been enjoying some delicious Mexican food this week, I thought it only right that I share this yummy enchilada recipe with you today!
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- 1 Tbsp olive oil
- 2 jalapenos, seeded and minced
- 3 cloves of garlic, minced
- 2 cups of heavy cream
- ⅓ cup of plain Greek yogurt
- 2 lb sirloin steak
- Salt & white pepper, to taste
- ¼ tsp cumin
- ½ cup shredded Monterrey Jack cheese
- salt & white pepper, to taste
- ¼ tsp cumin
- ¼ tsp chili powder
- 2 Tbsp minced cilantro
- 8-10 tortillas (I use a corn and whole wheat blend)
- 4 oz Monterrey Jack cheese, shredded
- Jalapeno slices and cilantro for topping, if preferred
- Heat oil in a small saucepan over medium heat, add jalapeno and garlic and saute for about 30 seconds until fragrant.
- Stir in the heavy cream and Greek yogurt and whisk until smooth. Bring to a low boil and add cheese, salt, white pepper, chili powder and cumin. Stir and cook for a couple of minutes. Remove from heat and stir in cilantro.
- Meanwhile, slice the steak into thin strips. Heat a little bit of oil in a skillet, add the steak and season with salt, pepper, and cumin. Slice steaks as thin as you can. Cook for 3-4 minutes, or until steak is cooked through. Remove from heat and set aside.
- Preheat oven to 350. Spoon about 1/4 cup of the sauce into the bottom of a 9 x 13 baking dish.
- To assemble the enchiladas, place a sprinkle of cheese on the part of the tortilla closest to you, then tope with several slices of steak. Starting with the side closest to you, roll the tortilla up. Place into the baking dish, seam side down and repeat with remaining tortillas and filling.
- Pour the remaining sauce over the enchiladas and top with remaining cheese. Bake for 17-19 minutes.
- Serve with jalapeno slices and cilantro, if you’d like.