Steak Enchiladas with Jalapeno Cream Sauce

This has been an exciting week as far as wedding things go. I sent out our wedding invitations on Monday and when I heard that people had started receiving them mid-week, I was just a little too excited. I mean, when the invitations go out, that sort of makes it more…official, no? Being under the 2 month marker is exciting in itself, then there are the invitations, but then…then I get to pick my dress up from alterations this afternoon and have my final fitting. Now that is going to be exciting.

And as if that weren’t enough, I have two bridal showers this weekend!! One tonight with J’s family…a lingerie shower, at that! And one tomorrow with my frieeends! That one is at the Deep Eddy Distillery…so, yeah. Fun times will be had by all!

But what you really want to hear about is the food, right? Well, these enchiladas right here were miiiiighty good. I’m typically prone to sticking with “basic” enchiladas…chicken, ground beef, etc. but there’s just something enticing about the title “Steak Enchiladas with Jalapeno Cream Sauce” don’tcha think? So I had to try them. And I’m glad I did. They were pretty easy to make, and more than a little bit delicious. I think we ate them all that night. No leftovers this round.

So, since the weather is warming up, what better time to indulge in some tasty Mexican food. And margaritas. Definitely margaritas.

Steak Enchiladas with Jalapeno Cream Sauce
As seen on Will Cook for Smiles

Ingredients

• 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

Preparation

1. Heat oil in a small saucepan over medium heat, add jalapeno and garlic and saute for about 30 seconds until fragrant.
2. 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.
3. 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.
4. Preheat oven to 350. Spoon about 1/4 cup of the sauce into the bottom of a 9 x 13 baking dish.
5. 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.
6. Pour the remaining sauce over the enchiladas and top with remaining cheese. Bake for 17-19 minutes.
7. Serve with jalapeno slices and cilantro, if you’d like.