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Shredded Steak Enchiladas
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Shredded Steak Enchiladas

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degree-icon Medium
time-icon 25 Minutes
time-icon 30 Minutes
time-icon N/A
time-icon 8 Enchiladas
time-icon 1 Enchilada
degree-icon Medium
time-icon 25 Minutes
oven-icon 30 Minutes
snow-icon N/A
plate-icon 8 Enchiladas
dish-icon 1 Enchilada

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Ingredients

Enchiladas
  • 3 pounds Organic New York Strip Steak
  • ¼ cup water
  • 1 ½ cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 can of chopped green chile peppers, 4 ounces
  • 2 chipotle peppers in adobo sauce, minced
  • 1 jalapeno, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Adobo Seasoning
  • 2 cups sour cream
  • 3 cups shredded Monterey Jack cheese, divided
  • 20 corn tortillas
  • 1 large onion, chopped

How To

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Enchiladas
  • Generously salt and pepper the steak on all sides.
  • In a large saucepan over medium-high heat, add the steak to sear on all sides.
  • Remove the steak, place on a plate, and set aside.
  • Add onion, and jalapeño pepper and cook for 5 minutes, stirring occasionally.
  • Add garlic, and cook for 1 minute, stirring constantly.
  • Add flour, green chili, Chili powder, adobo seasoning, and chipotle, and cook for 2 minutes stirring constantly.
  • Add broth, vinegar, stir thoroughly, add steak, cover, and bring to a boil.
  • Once boiling, reduce heat to low, and simmer for 2 hours or until beef falls apart. Remove from heat, shred the beef and leave it in the saucepan with all the juices and cool to room temperature.
  • Preheat oven to 375°F.
  • Spread 4 tablespoons of sour cream down the center of each tortilla.
  • Top with a generous amount of the steak mixture, and roll up and place seam side down in baking dish.
  • Repeat for each tortilla, until you are out of filling.
  • Top with Enchilada Sauce, then sprinkle with Monterey Jack cheese.
  • Place in the middle of the oven, and bake oven for 30 minutes or until cheese is melted and bubbling.

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