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
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.
Bean and Cheese Smothered Enchiladas
I thought I should swing back by and tell you how much of a hit dinner was last night! I asked my husband if I should make it again some time, and his exact words were, “I want you to make it again RIGHT NOW!”
Needless to say there were no leftovers. It was so so yummy. Thank you for the recipe! And I’m looking forward to checking out more of your blog! I joined the Air Force, and I’m always working out. I saw your post about dancer exercises and thighs. That’s my next activity for the day 🙂
I’m excited to try this recipe tonight for dinner! I was wondering how many oz the can of enchilada sauce should be? I went to the grocery store, but there were 3 different can sizes…
Oh thank you for catching that! We used the 14 to 16 oz can.
Thank you! It’s in the oven now. I am starving, and can’t wait to see how these turn out! My husband and I have been drooling over this recipe all day 🙂
Oh, and can I just tell you how absolutely gorgeous you are. You are stunning 🙂
mountain mama cooks
It's always nice to share, especially a story that reminds us how precious life is. Your friends family is so adorable, I hope things work out for them! Sending lots of love their way!
always good to be mindful of others, I agree.
I love hearing stories like this where people help each other, and the enchiladas look great!