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Flank Steak & Four Cheese Enchiladas with Sweet Corn, topped with Homemade Smoky Chipotle Enchilada Sauce

Ingrid Beer
  • minutes
  • Serves 12

INGREDIENTS

1/2 lb

Flank steak

2

Chipotle peppers, whole

3/4 cup

Coriander, fresh leaves

1 cup

Corn, organic

2 cloves

Garlic

1

Onion

3 14.5 ounce cans

Tomatoes with green chiles, organic fire-roasted & diced

3

heaping tbsp Tomato paste

1

heaping tbsp Adobo sauce

1

Black pepper

1/4 tsp

Black pepper

1 tbsp

Brown sugar

1/4 tsp

Paprika, smoked

1

Salt

1 1/2 tsp

Salt

2

Olive oil

3/4 tsp

Cumin, ground

1 tbsp

Pepitas

12

Corn tortillas

3 cups

3-cheese blend

1/2 cup

Cotija cheese

1

Chipotle enchilada sauce, Smoky