Carbon Steak Enchilada Recipe
Two flour tortillas filled with grilled steak, jalapeño cream cheese, pico de gallo, and Monterrey jack cheese, topped with chipotle sauce and sliced avocado. Served with black beans and Spanish rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortillas and Filling
Toppings and Sides
Method
Preparation of Filling
- 1
- 2
Prepare the Toppings
In a small bowl, mix the jalapeño cream cheese with a pinch of salt. Prepare the pico de gallo by chopping tomatoes, onions, cilantro, and jalapeño, then mixing them together. Set aside.
Assembling the Enchiladas
- 3
Fill the Tortillas
Lay out the flour tortillas on a clean surface. Spread a layer of jalapeño cream cheese on each tortilla. Add a portion of grilled steak, pico de gallo, and Monterrey jack cheese on top.
- 4
Roll the Tortillas
Carefully roll each tortilla tightly, ensuring the filling stays inside. Place them seam-side down in a baking dish.
Baking and Serving
- 5
Top with Chipotle Sauce
Drizzle the chipotle sauce generously over the rolled tortillas.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the filled tortillas in the oven for about 15-20 minutes or until the cheese is melted and bubbly.
- 7
Prepare the Sides
While the enchiladas are baking, heat the black beans and prepare the Spanish rice according to package instructions.
- 8
Serve
Once the enchiladas are done, remove them from the oven. Slice the avocado and place it on top of the enchiladas before serving. Serve with black beans and Spanish rice on the side.