Here you can download Steak Enchiladas By Carolyn Hodges Pdf book free online – from Steak Enchiladas By Carolyn Hodges Pdf book; This recipe was provided by Carolyn Hodges of The Dinner Shift
Instructions
- Remove steak from the refrigerator about 30 minutes before you plan to cook.
- Preheat oven to 375°F. Combine the garlic powder, chili powder, salt and a few grinds of black pepper
in a small dish, then use it to coat steak on all sides. - Heat 1 Tbsp. olive oil in a heavy oven-safe pan (cast iron works well). Once hot, sear the steak for 2
minutes on each side then transfer pan to the oven to finish cooking to your desired doneness. This takes
about 8-9 minutes for medium, but will depend on the thickness of your steak and oven temperature.
Remove from oven (keep the oven on) and allow to rest for 5 minutes, then cut into bite-size pieces. - In a large bowl, combine the cooked steak, beans, green chilis and ¼ cup enchilada sauce. Spoon some
enchilada sauce into the bottom of a 9×13 inch baking dish. To assemble the enchiladas, top each tortilla
with 1-3 Tbsp. enchilada sauce, then spoon 1/8th of the steak and bean mixture and 2 Tbsp. of cheese
down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat this process
for the remaining 7 tortillas. - Top enchiladas with the remaining enchilada sauce, using more or less to taste, and sprinkle with the
remaining cup of cheese. Bake in preheated oven (375°F) for 20 minutes. Serve topped with cilantro,
diced avocado and a lime wedge.
Ingredients
¾-1 lb. strip steak
1 tsp. garlic powder
1 tsp. c