Juicy, tender Carne Asada wrapped in corn tortillas, smothered in Verde sauce and spicy Pepper Jack Cheese and then topped with a cool and creamy sweet corn crema. Yup, they’re amazing.
As are my two dear friends, Lisa and Crystal. Crystal is in need of a kidney and has been on dialysis for most of the year. We just learned that Lisa is a match…
I love the spicy, juicy, meaty, creamy, coolness of these. Don’t you love it when a recipe is a little bit of everything? I won’t ramble on anymore since I have so much today, and we will get right to the recipe.
Can Enchiladas Be Made Ahead?
You can assemble the enchiladas up to two days ahead, cover, refrigerate, and bake them before serving.
How Do You Reheat Enchiladas?
Preheat oven to 350 degrees.
Cover enchiladas with foil.
Bake for 20-30 minutes, or until hot.
Can Enchiladas Be Frozen?
To freeze enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn.
Carne Asada Enchiladas
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Carne Asada Enchiladas
- 1 Flank Steak
- Sea Salt
- Fresh Black Pepper
- Pepper Jack Cheese shredded
- 1 Can Green Enchilada Sauce 14-16oz
- 1/4 Cup Greek Yogurt
- 1/2-1 Whole Lime juiced (depending on the size and how much of a zip you want)
- 1 Can Creamed Corn
- 3 Tablespoons Plain Greek Yogurt
- 1/4 Cup Cilantro chopped
- Corn Tortillas
- Heat the grill to medium high heat, or a skillet pan.
- Let the meat rest on the counter (on a plate of course)
- Sprinkle each side of the meat evenly with salt, pepper, and cumin.
- Place on the grill for 7-10 minutes per side or until desired internal temp.
- Remove from the grill, tent with aluminum foil and let rest for 10 minutes.
- Meanwhile, in a small bowl combine the enchilada sauce, lime juice and greek yogurt.
- Set aside.
- In a blender combine the corn, greek yogurt and cilantro.
- Blend until smooth.
- Heat the oven to 375.
- In a 9x13" baking dish, spread a little of the enchilada sauce to cover the entire bottom of the pan.
- Heat a medium saute pan over medium low heat and add a drizzle of oil.
- Heat the tortillas up in the skillet, flipping once to make them tender and pliable.
- Remove to a paper towel.
- Fill each tortilla with a little meat and cheese.
- Roll up and place seam side down in the baking dish. Repeat until all tortillas have been used.
- Top the tortillas with enchilada sauce (we didn't use all of ours because I really like to still taste the tortilla and have texture, vs having them drowning in sauce. Do as you choose.)
- Top with more pepperjack cheese.
- Bake in the oven for 20 minutes or until hot and bubbly.
- Remove from the oven and serve with the cool sweet corn crema.