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Roasted Poblano Carne Asada Enchiladas

When there is leftover carne asada, why not enchiladas? Delicious!
Course Beef, Main Course
Cuisine Mexican
Servings 4 Servings


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

For Guacamole

  • 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