These enchiladas have been on my mind for quite some time. Almost a whole month to be exact. We went out to dinner one night after church to a chain Mexican restaurant. (GO FIGURE) It had been years since I had eaten their and decided to take some recommendations on food options from our family members. My sister in law highly recommended the pepper jack chicken grilled enchiladas. Of course I took her opinion very seriously and ordered that dish.
It is now a month later and I decided to make my own version of this dish at home. I’ve done so many chicken dishes lately that I decided to use beef fajita steak instead and I changed a little bit of the toppings and cheese. I can now have this dish in the comfort of my own home for a cheaper price.
Now the only thing that would have made this better was homemade flour tortillas that are big enough to fit all the fillings. I had to buy store bought which is a big no-no for me. Ever since I was little I’ve been super picky about my tortillas and I typically will ONLY eat homemade ones. I let my pride go this time. They were still good despite the tortilla flaw.
Please tell me that I am not the only one that doesn’t like store bought tortillas……… PLEASE
Also, you may have seen recently on social media, but I am looking for contributors here on A Zesty Bite. I’m looking for posts on beauty, travel, book reviews, DIY or kid related posts please feel free to email me if you are interested.
ENJOY ~ Meagan
Pepper Jack Steak Enchiladas
Yield: 6-8 enchiladas
1 Tablespoon butter
1 red onion, sliced
1 red bell pepper, sliced
1/2 teaspoon garlic
1.5 pounds seasoned and marinated beef fajita meat
6 Tablespoons Hidden Valley Sandwich Spread spicy chipotle
1 cup shredded jack cheddar cheese
1/2 cup shredded colby jack cheese
Add butter to a skillet over medium heat. Add the onions and bell pepper to the pan. Sauté for 10 minutes stirring occasionally. Add the garlic and sauté for an additional 3 minutes.
Add meat to skillet and cook on medium heat. Cook until brown or until internal temperature reaches 160 degrees. Remove from heat and let it sit for 5 minutes and then slice it into thin pieces.
Spread 1 tablespoon of chipotle sauce onto each tortilla. Top with bell pepper, onion and a couple of meat slices. In a small bowl combine the cheeses. Sprinkle the tortilla with a little bit of cheese. Roll the tortilla up and place in a small casserole dish. Repeat until all ingredients are used.
Top the tortillas with the rest of the cheese. Broil for 45 seconds to a minutes. Top with chopped avocado, cilantro, sour cream and salsa.
Inspired by On The Border Restaurant