Recipe: Easy Cheese & Steak Enchiladas

This evening, we made enchiladas based on a recipe from a friend, Tracy G.  Here is my take on the recipe which is super simple.

Ingredients

• flour and/or corn tortillas
• 1 medium white or yellow onion
• 2 serrano peppers (I like heat)
• mozzarella and monterey jack (and/or pepper jack) shredded cheese
• can of black beans (optional)
• jar of Rick Bayless' Frontera salsa -- tomatillo or roasted tomato works great
• cotija cheese
• 1 small white onion
• cilantro
• avocado
• 1 1/2 lb of skirt steak

Preparation

• Marinate the skirt steak using this recipe from epicurious.com (Note: I'd add more salt) and grill the steak 10 minutes before the enchiladas are done  http://www.epicurious.com/recipes/food/views/Beef-Fajitas-13589
• Saute a medium white or yellow onion in olive oil
• Mince 2 serrano peppers
• Mix the shredded cheeses, sauteed onion and serrano peppers in a bowl
• Take fresh flour and/or corn tortillas and fill with the cheese/onion/pepper mix and roll and place in a baking dish that has been lightly greased with olive oil
• Top it with the salsa and black beans
• Bake at 400, covered with foil about 20-25 minutes until the cheese inside the enchiladas has melted and is bubbling
• Garnish with crumbled cotija cheese, cilantro and avocado and sliced skirt steak