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My friend was so convincing that I decided to use his recipe without even testing it first! You should have seen my husband’s face when he took his first bite. Hands down, the best enchiladas ever!
This goes to show you it’s actually very easy to amp up your favorite dish. Just by changing one of the main ingredients you can take the flavors to the next level. If you want to make these even more delicious, I bet homemade enchilada sauce would do the trick. However, I used store-bought and these still turned out amazing!
flank steak, seasoned with salt and pepper, grilled or broiled, sliced thin against the grain
2-3 peppers sliced thin (any kind you want)
1 large onion
1 tablespoon Bertolli olive oil
1 teaspoon McCormick chili powder
1 teaspoon Mexican oregano (or regular oregano)
salt and pepper, to taste
2 cups Pepper Jack cheese (or something milder), shredded
can Old El Paso Verde Enchilada sauce
2 green onions, chopped (optional)
whole wheat wraps or tortillas
Preheat oven to 375 degrees.
In a large nonstick skillet, heat 1 tb oil and add sliced onion and peppers. Add chili powder, oregano, salt and pepper and cook until softened, about 10 minutes.
Warm tortillas in microwave (on plate with moist paper towel) for about 20-30 seconds. Start to assemble tortillas by first adding a small amount of cheese, sliced steak and vegetable mixture. Roll up tortillas to form a “cigar” and place into a baking dish sprayed with non stick spray. Once all enchiladas are assembled, pour sauce over all of the wrapped tortillas. Add a layer of cheese and place in oven. Bake for about 20 minutes or until cheese is melted and browned and sauce is bubbling. Garnish with chopped green onion if desired.
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Quick tip: Add some diced jalapenos if you’d like these enchiladas extra spicy!