Carne Asada Enchiladas

Juicy, tender Carne Asada wrapped in corn tortillas, smothered in Verde sauce and spicy Pepper Jack Cheese and then topped with a cool and creamy sweet corn crema. Yup, they’re amazing.
As are my two dear friends, Lisa and Crystal. Crystal is in need of a kidney and has been on dialysis for most of the year. We just learned that Lisa is a match…

I’m not really sure where to start, but I felt like it would be good to shed some light on the “real life” that’s always happening around us. I sincerely believe that it is far too easy to get caught up in our own life that we honestly forget that there is so much pain, suffering, sadness and loss happening all around us. Many times even closer than we realize. In that same breath I can say that there are many miracles occurs.

So, before we get to the carne asada enchiladas let me share a brief story. Here is the Facebook page and blog for Crystal and I’d, we’d love it if you would “like” it, tweet about it, share her story etc. It will help her feel amazing. Plus there’s a Golf Benefit happening, and last, but probably most important in a few ways, I just want to mention that there is an account set up at Zion’s bank under Crystal Hadlock Donation Fund. I’m praying that you all will help her out. Every dollar counts, especially when you have little ones that you are caring for.

Anyway, you can read about Crystal’s story and how they went in to fix the aneurysm, but she ended up losing her one and only kidney, therefore she has been on dialysis ever since. It has been awful to watch someone that I truly care about hurt and suffer. She, and her family have been such troopers. Chris, her husband has had more on his plate with school, work and a very ill wife than what most husbands will ever deal with. They are tired, but hopeful, courageous and a true inspiration. All year long the people in our area have been getting tested, and we just found out that our good friend and neighbor is a match. Can I just tell you what an amazing miracle this is? Can you believe that someone in the neighborhood right behind us is a match? What a blessing and a miracle. And what an incredible person Lisa is to step up and offer to enter surgery and give a piece of herself so that another can live a full life and be the wife and mother that she has been aching to be. It’s an inspiration to me and I hope that it is to all of you. We may not be asked to give up a kidney, but I am positive that there are ways that we can reach out to one another and be their very own angel. There is always room for a little more kindness, and giving. We only need to start being more mindful of others.

Ok, I realize that was a bit off topic, but I’m grateful for two amazing people in my life that I can honestly say I have learned so much from.

Back to the enchiladas. I love the spicy, juicy, meaty, creamy, coolness of these. Don’t you love it when a recipe is a little bit of everything? I wont ramble on anymore since I have so much today, and we will get right to the recipe.

Carne Asada Enchiladas


1 Flank Steak
Cumin
Sea Salt
Fresh Black Pepper
PepperJack Cheese, shredded
1 Can Green Enchilada Sauce
1/4 Cup Greek Yogurt
1/2-1 Whole Lime, juiced (depending on the size and how much of a zip you want)
1 Can Creamed Corn
3 Tablespoons Plain Greek Yogurt
1/4 Cup Cilantro, chopped
Corn Tortillas

Heat the grill to medium high heat, or a skillet pan.
Let the meat rest on the counter (on a plate of course)Sprinkle each side of the meat evenly with salt, pepper, and cumin. Place on the grill for 7-10 minutes per side or until desired internal temp. Remove from the grill, tent with aluminum foil and let rest for 10 minutes.

Meanwhile, in a small bowl combine the enchilada sauce, lime juice and greek yogurt. Set aside.

In a blender combine the corn, greek yogurt and cilantro. Blend until smooth.

Heat the oven to 375.
In a 9×13″ baking dish, spread a little of the enchilada sauce to cover the entire bottom of the pan.

Heat a medium saute pan over medium low heat and add a drizzle of oil. Heat the tortillas up in the skillet, flipping once to make them tender and pliable. Remove to a paper towel.

Fill each tortilla with a little meat and cheese. Roll up and place seam side down in the baking dish. Repeat until all tortillas have been used. Top the tortillas with enchilada sauce (we didn’t use all of ours because I really like to still taste the tortilla and have texture, vs having them drowning in sauce. Do as you choose.) Top with more pepperjack cheese. Bake in the oven for 20 minutes or until hot and bubbly.
Remove from the oven and serve with the cool sweet corn crema. Enjoy!

If you liked this recipe you may also enjoy…
Cilantro Caesar Salad with Carne Asada by Pinch my Salt
Quick Carne Asada by Macheesmo
Simple-Perfect Enchiladas by The Pioneer Woman
Shredded Beef and Chile Enchiladas by Amanda’s Cookin’