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Hatch Green Chile Steak Enchiladas


PRODUCTS USED IN RECIPE

12" Spinach Herb
Hatch Green Chile Steak Enchiladas

Scale Your Recipe

Original Recipe Serves 12
Prep Time 50 min
Cooking Time 75 min

INGREDIENTS

24 each  12" Spinach Herb Wraps (10251)  
4 lbs. Flank Steaks , raw , cut in half 
Flank Steak Marinade , see related recipe   
2 cups Beef Stock  
16 oz.  Bell Peppers Slices , thin 
16 oz.  Onion Slices , thin 
Creamy Hatch Green Chile Queso Sauce , see related recipe 
1.5 lbs. Flame-roasted Corn and Black Bean Blend , frozen , warm   
Creamy Poblano Rice , see related recipe 

DIRECTIONS

1.) Preheat conventional oven to 350°F.

2.) Combine flank steak and marinade in a zip top bag, toss to coat and marinate under refrigeration for 2 hours.

3.) Preheat open flame grill to medium-high. Remove steak from marinade and grill to medium doneness. Let rest and slice thin against grain. Combine sliced steak with peppers, onion, and beef stock; braise for 30 minutes or until meat is tender, remove from oven and cool.

4.) To make enchiladas, ladle 2 cups Hatch Green Chile Queso into full size sheet pan and spread evenly. Place Mission® Tortilla on a flat work surface, top each with 4 oz. steak and pepper filling and drizzle with 1 tablespoon each Queso Sauce, roll and place in 3 rows of 8 into pan. Top with another 3 cups of Queso Sauce, cover and bake for 20 to 30 minutes or until heated through.

5.) To plate, portion 1 cup Creamy Poblano Rice on plate and top with 2 steak enchiladas, top with 2 oz. flame-roasted corn and black beans

Recipe Using Same Product(s)

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