Ingredients and Weight:
- 2 pounds flank steak, thinly sliced
- 1/2 cup lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup chopped onion
- 1 cup chopped cilantro
- 1 can (15 ounces) tomato sauce
- 1 cup sour cream
Preparation Time:
30 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine the flank steak, lime juice, garlic, cumin, salt, and pepper. Marinate for at least 2 hours or up to overnight.
- Heat a grill or grill pan over medium-high heat. Grill the steak for 5-7 minutes per side, or until cooked to desired doneness.
- Let the steak rest for 10 minutes before slicing it thinly against the grain.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Fry the tortillas for 1-2 minutes per side, or until they are softened and pliable.
- To assemble the enchiladas, place a spoonful of shredded cheddar cheese, a few slices of steak, some chopped onion, and cilantro in the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9x13 inch baking dish.
- Pour the tomato sauce over the enchiladas and sprinkle with the remaining cheddar cheese.
- Bake the enchiladas at 350°F (175°C) for 20-25 minutes, or until the cheese has melted and the enchiladas are heated through.
- Top the enchiladas with sour cream and serve immediately.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Savory and flavorful
- Cheesy and satisfying
- Tex-Mex inspired
- Perfect for gatherings or parties
User Comments:
- "These enchiladas were a hit at our party. They were so cheesy and delicious." - John S.
- "The beef was tender and juicy, and the sauce was perfectly spiced." - Mary B.
- "I love how easy these enchiladas are to make. They're a great weeknight meal." - Sarah R.
Special Precautions and Tips:
- Be sure to thinly slice the flank steak against the grain for maximum tenderness.
- If you don't have a grill, you can cook the steak in a grill pan or in the oven.
- Serve the enchiladas with your favorite toppings, such as guacamole, salsa, or pico de gallo.
