Enchiladas de Carne Asada

Ingredients

Carne asada

1 pound, thinly sliced

Flour tortillas

8 large

Cheddar cheese

2 cups, shredded

Red enchilada sauce

2 cups (store-bought or homemade)

Onion

1 medium, diced

Bell pepper

1 medium, diced (red or green)

Garlic

2 cloves, minced

Cumin

1 teaspoon

Salt

to taste

Pepper

to taste

Sour cream

for serving

Cilantro

for garnish, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat a tablespoon of oil over medium-high heat. Add the carne asada and cook for about 5-7 minutes, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of oil if needed, and sauté the diced onion, bell pepper, and minced garlic until the vegetables are softened, about 3-4 minutes.
4. Return the cooked carne asada to the skillet and season with cumin, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
5. Warm the flour tortillas in the microwave or on a skillet to make them pliable, about 30 seconds per tortilla.
6. Spread a spoonful of red enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
7. Fill each tortilla with a portion of the carne asada mixture and a sprinkle of shredded cheddar cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish.
8. Repeat with the remaining tortillas and filling until the baking dish is filled.
9. Pour the remaining red enchilada sauce over the enchiladas, ensuring they are fully covered. Sprinkle additional shredded cheese on top.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with sour cream on the side.