FLANK STEAK ENCHILADAS

Flank Steak Enchiladas image

These enchiladas are a delicious combination of a nicely seasoned sauce and a beef filling made with garlic, green chiles and cheese.

Provided by My Food and Family

Categories Home

Time 1h

Yield 12 servings

Number Of Ingredients 12

Ingredients

2 Tbsp. oil, divided
1/2 cup chopped onions, divided
4 cloves garlic, minced, divided
2 cans (10 oz. each) enchilada sauce
1/2 cup fat-free reduced-sodium beef broth
1 tsp. chili powder
1 tsp. dried basil leaves
1/4 tsp. ground cumin
2-1/2 cups shredded cooked beef
1 can (4 oz.) chopped green chiles, drained
12 corn tortillas (6 inch)
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese

Steps:

Heat 1 Tbsp. oil in medium saucepan on medium-high heat. Add half each of the onions and garlic; cook and stir 5 min. or until tender. Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.
Add remaining oil to large skillet; heat on medium-high heat. Add remaining onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min. or until thickened, stirring occasionally.
Heat oven to 375°F. Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish. Heat tortillas, 1 at a time, in skillet on medium heat 15 sec. or until warmed, turning frequently.
Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in prepared dish. Cover with remaining enchilada sauce mixture.
Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated through.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g