Make some enchiladas with flavorful fillings and smoky sauce at home by following the recipe written below.
How to make Flank Steak & Four Cheese Enchiladas with Sweet Corn, topped with Homemade Smoky Chipotle Enchilada Sauce
Surprisingly, you only need to spend one hour to serve around 12 enchiladas for the whole family at home.
- 200-400 gr of flank steak
- Salt and black pepper
- A half teaspoon of ground cumin
- Olive oil
- warm Smoky Chipotle Enchilada Sauce
- 12 layers of corn tortillas
- 3 cups of 3 different cheese like mozzarella, cheddar, and jack
- 200 gr organic corn
- 100 gr chopped cilantro leaves
- 100 gr crumbled Cotija cheese
- one tablespoon of pumpkin seeds for the garnish
1First, you need to preheat an oven to 350 Fahrenheit-degree or around 180 celsius-degree. While waiting, you may prepare a baking dish to use later. Then, take a medium bowl and put the steak in it. Season with salt and pepper along with the ground cumin and olive oil. Rub these ingredients into the steak evenly and marinate for several minutes.
2After that, prepare a large nonstick pan for the grill. Then, heat it over medium-high heat and allow for hot. Add the olive oil in it and place the steak in to cook for each side for around 4 minutes. After that, remove it from the pan and let it rest for around 10 to 15 minutes. Here, the steaks will be in medium rare.
3Next, you need to cut the steak into bite pieces and set them aside for a moment. After that, separate a cup of warm enchilada sauce to pour into the baking dish evenly. Then put one and a half cup of the sauce in a shallow dish. Also, divide the cheese blend into two different cups, one for the topping and the other will be used as the filling.
4To continue, you need to soften the tortillas before making the enchiladas by putting them in a microwave for around 45 seconds. Then, on a cutting board, begin to assemble the filling. Spread a tablespoon of cheese on top of the tortilla, then the steak, corn and cilantro leaves.
5When you make the filling, make sure it is not too big since it may cause you to find it difficult to roll. Gently fold the tortilla and roll it up. Do the same for other tortillas and put them on top of the baking sheet. Pour the enchilada sauce and the remaining cheese over the tortillas. Bake for 20 minutes.
After it is cooked through and the cheese melts, garnish with the crumbled cheese and chopped cilantro. Also, add a few pumpkin seeds if you want. Enjoy while it is hot with rice or beans.