Steak Street Corn Enchiladas
Nutrition Facts
8 servings Serving Per Container
Serving size 1 enchilada
| Amount Per Serving | ||
|---|---|---|
|
Calories |
510 |
|
| % Daily Value* | ||
| Total Fat 27g | 35% | |
| Saturated Fat 9g | 44% | |
| Cholesterol 55mg | 18% | |
| Sodium 1000mg | 43% | |
| Total Carbohydrate 43g | 16% | |
| Dietary Fiber 3g | 10% | |
| Sugars 4g | ||
| Includes Added Sugars 0g | 4% | |
| Protein 20g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 243mg | 20% | |
| Iron 2mg | 10% | |
| Potassium 350mg | 8% | |
Ingredients
- 1 lb Boneless Tri-Tip Sirloin Steak Tips, cut into strips
- 1 tbsp Olive Oil
- 1/2 tsp Salt & Pepper
- 1 Lime, Juiced & Zested
- 2 cups Salsa Verde
- 1 1/2 cup Mexican 4 Cheese Blend, shredded
- 2 cups Corn Kernels
- 1 Jalapeno Pepper, seeds removed, finely diced
- 1 Red Onion, Small, finely diced
- 1/2 cup Mayonnaise
- 1/2 cup Cotija Cheese, grated
- 1 Lime, Juiced
- 1/2 tsp Chili Powder / Paprika
- 1/4 tsp Salt & Pepper
- 8 each Flour Tortillas, 16oz package
- Garnish: Dave's Authentic Guac. / Cotija Cheese / Cilantro
Method of Preparation
Step 1
Preheat the oven to 375°F.
Spray a 9x13 baking dish with pan spray. Cover a sheet pan with foil and place a cooling rack on top.
Step 2
In a bowl marinate steak tips with oil, salt, pepper, and lime.
Lay out on the sheet pan and bake for 10 minutes.
Step 3
Spread half the amount of salsa verde on the bottom of the baking dish and set aside.
Step 4
In a bowl combine the corn, jalapeno, red onion, mayo, cotija cheese, lime, and spices. Remove 1/2 cup of the filling and set aside.
Mix in the cooked steak into the remaining filling.
Step 5
Divide the filling evenly between 8 tortillas.
Roll each tortilla up tightly and place seam side down in the baking dish.
Step 6
Spread the remaining salsa verde over the tortillas.
Top with reserved street corn and blended cheese. Bake for 20-25 minutes.
Step 7
Garnish the top with Dave's Authentic Guacamole, cotija cheese, and fresh cilantro. Enjoy!
