Instructions Jump to Ingredients ↑

  1. All the elements of traditional baked enchiladas—a zesty sauce, queso fresco, grilled steak and warm tortillas—are present in this fun, wrap-it-yourself version. Serve chopped cilantro or green chiles for a colorful garnish.

  2. teaspoons olive oil, divided 1 teaspoon chili powder 1/4 teaspoon ground cumin 1 (10-oz.) can red enchilada sauce 1 (1 3/4-lb.) beef top sirloin steak (1 inch thick)

  3. 3/4 teaspoon salt 8 oz. queso fresco or feta cheese, crumbled 8 (6- to 8-inch) whole wheat, corn or flour tortillas, warmed 1. Heat 1/2 teaspoon of the oil in small skillet over medium-high heat until hot. Stir in chili powder and cumin; cook 1 minute, stirring constantly. Stir in enchilada sauce. Simmer 6 to 8 minutes or until sauce thickens and is reduced to 3/4 cup, stirring occasionally.

  4. Meanwhile, brush steak with remaining 1 1/2 teaspoons oil; sprinkle with salt. Heat grillpan or nonstick skillet over medium-high heat until hot. Cook steak 4 to 6 minutes or until medium-rare, turning once.

  5. Let steak stand 5 minutes before thinly slicing. Arrange on platter; spoon enchilada sauce over steak. Sprinkle with queso fresco; serve with warmed flour tortillas.

  6. servings PER SERVING : 625 calories, 20 g total fat (7 g saturated fat), 65.5 g protein, 44 g carbohydrate, 145 00 mg cholesterol, 1455 mg sodium, 3 g fiber


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