Creamy Verde Steak Enchiladas

Creamy Verde Steak Enchiladas

Chili cream sauce:

2 cups green chili salsa
1 cup chicken broth
1 cup heavy cream
3/4 cup shredded Monterey Jack Cheese
1 Tbl. flour

Combine salsa, broth and cream in sauce pan. Heat over med. heat stirring constantly-add cheese and flour. Continue stirring until thickened. Cover and set aside.

Beef:

2 Tbl veg. oil
1 small onion
2 cloves garlic, chopped
1 1/2 lbs of steak, cubed small for bite size.
1/2 tsp seasoning salt
1/4 tsp black pepper
1/2 tsp ground cumin

Fry up until cooked through in frying pan.

Preparation:

1. Preheat oven to 350 degrees. Cook up steak, and make chile verde sauce.

2. Pour half of sauce into a lightly greased 9 x 13 baking dish.

3. In a small frying pan with a little bit of oil, fry about 10-12 corn tortillas, one at a time, until softened and lightly browned.

4. Top each tortilla with 1/4 cup of steak, sprinkle with cheese. Roll and place seam side down into baking dish.

5. Top with remaining cream sauce and top with any additional cheese.

6. Bake uncovered for 20-30 minutes.

Strawberry Crepes

Strawberry Crepes

4 eggs
2 cups milk
1/2 tsp salt
1/4 cup sugar
1 -1 1/2 cup flour
melted butter (opt.)

Mix eggs, milk, salt, and sugar until well blended. Slowly add flour. Add more if you like a thicker consistancy or less if you want it thinner. Spray a pan with cooking spray or butter. Pour a little less than 1/2 cup of batter into pan until the batter fills the bottom. When the sides begin to brown flip to the other side. Watch it closely - they cook quickly. Spread filling down center of crepe. Add fruit if desired. Roll. Sprinkle with powdered sugar and top with whip cream or fruit...whatever you desire.

FILLING:

4-6 oz of cream cheese
1/4 cup sugar
1 Tbl lemon juice
desired amount of strawberries. (I use about a 1 cup)

Mix with hand mixer until well blended.

(FILLING OPTION 2)

Spread yogurt down center of crepe. Add fruit. Then roll.