Steak Enchiladas with a Cheesy Cream Sauce
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  • 2 tbsp. canola oil, divided
  • 12 large jalapenos, diced finely
  • 13 garlic cloves, minced
  • 12 cups heavy cream
  • 11/3 cup sour cream
  • 11/2 cup shredded colby jack cheese
  • 11/2 tsp. chili powder
  • 1 salt and pepper to taste
  • 11 1/2 lbs. eye of round steak, sliced thinly
  • 11 medium green bell pepper, sliced
  • 11/2 large white onion, sliced
  • 11/2 tsp. cumin, divided
  • 18 flour tortillas
  • 11/2 cup shredded monterrey jack cheeseTo prepare the sauce, heat 1 tbsp. oil in a medium saucepan over medium heat.
  • 1 Add in jalapenos and minced garlic and saute for 2-3 minutes.
  • 1 Whisk in heavy cream and sour cream until smooth.
  • 1 Bring to a simmer and add colby jack cheese, chili powder, 1/4 tsp. cumin, and salt and pepper to taste.
  • 1 Let simmer for 4-5 minutes.
  • 1 Remove from heat and set aside. In a medium skillet, heat the other tablespoon of oil over medium heat.
  • 1 Add sliced steak, bell peppers, and onion and season with salt, pepper, and remaining 1/4 tsp. cumin.
  • 1 Cook for 5-6 minutes, until steak is fully cooked.
  • 1 Preheat oven to 350 F and lightly spray a 13 x 9 inch baking pan with nonstick cooking spray. Pour enough of the cream sauce into the baking pan to cover the bottom and spread in an even layer.
  • 1 To assemble the enchiladas, add about 2 tbsp. monterrey jack cheese and some of the steak and vegetables into the center of a tortilla.
  • 1 Roll the tortilla up and place the enchilada seam-side down in the pan.
  • 1 Continue until all ingredients are used up.
  • 1 Pour the rest of the cream sauce over the enchiladas and sprinkle with a bit of cheese (either colby jack or monterrey jack). Bake uncovered for 18 minutes and top with sliced jalapenos.
  • 1 ENJOY!!



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