When there is leftover carne asada, why not enchiladas? Delicious!
Course Beef, Main Course
For Enchiladas with Carne Asada
2cups grilled and finely chopped carne asadaused skirt steak
1full cup guacamole
1cupcheese of your choiceI used a mix of cotija and queso fresco
1serrano or jalapenominced
salt and pepper to taste
Juice of 1 lime
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