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.