Avocado Steak Enchiladas
Servings: 15 -18 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. :)
Ingredients
- Tortillas we prefer uncooked Tortilla Land Tortillas
- 1 Red green, and orange bell pepper, sliced and sauteed
- 4 Cups Colby Jack Cheese grated (or to taste)
- [Carne Asada] sliced
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 of 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.
- Heat the oven to 350 degrees
- Meanwhile, add all of the sauce ingredients into a blender or food processor and blend until smooth.
- 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.
- 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 Facts
Avocado Steak Enchiladas
Amount Per Serving (1 g)
Calories 345
% Daily Value*
Cholesterol 76mg25%
Carbohydrates 15.5g5%
Fiber 2.9g12%
Sugar 2.1g2%
Protein 18.9g38%
* Percent Daily Values are based on a 2000 calorie diet.