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)

• 

  Green Breakfast Burrito

• 

  Guacamole Lobster Wraps

• 

  Smoked Salmon Pizza

• 

  Seasoned Stuffers

• 

  Turkey and Spinach Tortilla Lasagna