Avocado Steak Enchiladas
Perfectly cooked flank steak, and peppers, (plus I always add a little cheese on the inside) roll it up and booyah! Smother those rolled up darlings with the smoky avocado crema, sprinkle with cheesy deliciousness and now, perfection. :)
Servings: 15 -18 enchiladas
Ingredients
- Tortillas we prefer uncooked Tortilla Land Tortillas
- [Carne Asada] sliced
- 1 Red green, and orange bell pepper, sliced and sauteed
- 4 Cups Colby Jack Cheese grated (or to taste)
Avocado Enchilada Sauce
- 1 Avocado
- 3/4 Cup Mild Verde Enchilada Sauce
- 1 Cup Heavy Cream
- 1/2 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 Pinch All Spice
- 2 Cloves Garlic
- 3 Tablespoons Orange Juice
- Salt and Pepper to taste
Instructions
- Heat a large skillet over medium heat and cook each side of the tortilla.Tortillas
- Heat the oven to 350 degrees
- Meanwhile, add all of the sauce ingredients into a blender or food processor and blend until smooth.3/4 Cup Mild Verde Enchilada Sauce, 1 Cup Heavy Cream, 1/2 teaspoon Chili Powder, 1 teaspoon Cumin, 1 Pinch All Spice, 2 Cloves Garlic, 3 Tablespoons Orange Juice, Salt and Pepper to taste, 1 Avocado
- Spread a little sauce, about 1/2 Cup of the sauce over the bottom of a 9x13" pan.
- Lay each tortilla out and fill with a couple of slices of meat, peppers, and a sprinkle of cheese.1 Red, [Carne Asada], 4 Cups Colby Jack Cheese
- Roll closed and set, seam side down, in the baking dish.
- Repeat until all of the meat and peppers are gone.
- Spread the sauce evenly over the top of the enchiladas and top with remaining cheese.
- Bake at 350 for 25-30 minutes.
Notes
these will keep for 3-5 days in the refrigerator, or freeze for up to 6 months
Nutrition
Serving: 1g | Calories: 345kcal | Carbohydrates: 15.5g | Protein: 18.9g | Cholesterol: 76mg | Fiber: 2.9g | Sugar: 2.1g