Description
Indulge in the rich and vibrant flavors of Beef Enchiladas with Jalapeño Cilantro Cream Sauce, a dish that combines savory beef and zesty jalapeños enveloped in warm tortillas. This delightful recipe is perfect for family gatherings, casual dinners, or any occasion where comfort food is needed. The creamy sauce is infused with fresh cilantro and spices, elevating each bite to a new level of deliciousness. With easy-to-follow steps and customizable ingredients, these enchiladas are not only satisfying but also a hit with everyone at the table.
Ingredients
Scale
- 1.25 lb eye of round steak
- 1 green bell pepper
- 1 small yellow onion
- 2 cups heavy whipping cream
- 3 garlic cloves
- 7–8 large flour tortillas
- Shredded Monterrey Jack cheese
Instructions
- Prepare the sauce: In a saucepan, heat vegetable oil over medium heat. Sauté minced jalapeños and garlic until fragrant, then whisk in heavy cream and sour cream until smooth. Bring to a low boil, add cheese, salt, white pepper, cumin, chili powder, and cilantro. Remove from heat.
- Cook the beef mixture: Thinly slice the steak, onions, and bell peppers. Heat oil in a frying pan over medium heat; add steak and vegetables seasoned with salt, white pepper, and cumin. Cook until the steak is done.
- Assemble enchiladas: Preheat oven to 350°F (175°C). Spread some sauce in a baking dish. Fill each tortilla with shredded cheese and beef mixture, roll tightly and place seam side down in the dish.
- Bake: Cover enchiladas with remaining sauce and top with more cheese if desired. Bake for 17-19 minutes until bubbly.
- Serve: Garnish with fresh cilantro and sliced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 210g)
- Calories: 530
- Sugar: 2g
- Sodium: 870mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg