People often ask me what I do with all the recipes I cook and blog about. Leftovers come in handy for preparing other tasty meals in a hurry. For today’s blog post, I had leftover Grilled Skirt Steak and a delicious Roasted Poblano Sauce. First thing that came to mind was Enchiladas! More often than not, I prefer enchiladas the way I grew up enjoying them. Saucy, minimal cheese and fresh garnishes. I have nothing against warm melted cheese, and lot’s of it, baked on top of enchiladas. But I am just as happy with a little crumbled cotija cheese or queso fresco. In the post you will find a steak version and a meatless version of enchiladas. And if preparing dinner for two, no need to prepare a big pan. After cooking your tortillas, simply fill, roll, add warm sauce and cheese. Serve as is, or cook in the microwave for a few seconds just to melt cheese and warm ingredients. I find that doing it this way, the tortillas don’t get soggy, and that’s a good thing. This is often the way I prepare them for my family of two.
Carne Asada Poblano Enchiladas
Roasted Poblano Carne Asada Enchiladas
When there is leftover carne asada, why not enchiladas? Delicious!
For Enchiladas with Carne Asada
- 2 cups grilled and finely chopped carne asada used skirt steak
- 1 teaspoon steak seasoning
- Olive oil
- 12 corn tortillas
- 1 full cup guacamole
- 4 cups poblano sauce
- 1 cup cheese of your choice I used a mix of cotija and queso fresco
- Green onions sliced
- Cilantro chopped
- Avocado diced
- Olive oil
- 1 serrano or jalapeno minced
- 1/2 cup white onion diced
- salt and pepper to taste
- Juice of 1 lime
- 2 small avocados mashed
- 1/4 cup cilantro chopped
- Brush tortillas on both sides with olive oil. Cook for a few seconds per side in a preheated skillet, set aside.
- Add 1 cup poblano sauce to the bottom of baking dish.
- Fill tortillas with gucamole and steak(or cheese) down the center of tortilla. Roll as tight as you can. Place, seam side down into the baking dish with sauce. Repeat until done.
- Cover enchiladas with 2 cups of sauce. Add cheese on top. Cover and bake in preheated 350 degree F. oven for 25 to 30 minutes. Uncover and place under broiler for a minute or until cheese begins to brown. Before I serve them, I like to add some extra poblano sauce to the plate and place the enchiladas on top. Yields 4 servings.
If you prefer a melting cheese, I would use Oaxaca, Chihuahua or Monterey Jack
For Cheese Enchiladas
Replace the meat with 2 cups queso fresco
Click onto Picture of Grilled Skirt Steak above for full recipe on site.
*Click onto picture above for full recipe on Roasted Poblano Sauce.