New York Strip and Spinach Enchiladas


NY Strip Spinach Enchiladas:

I love Mexican food and have kinda put my own spin on a classic. I recommend using your leftovers for this main dish to make it quicker but you don’t have to.


1.5 cu NY Strip Steak Cubed and cooked to taste

12 oz Spinach cooked

.5 cu salsa

1 cu water

.5 cu processed cheese spread (meltable cheese)

12 tortillas Corn (wet)


Sour Cream


Take moist corn tortillas and scoop evenly amounts cooked spinach and cooked steak throughout all 12 tortillas.

Roll the tortillas up and lay in 9″ x 12″ cooking pan

Lightly greased peferable olive oil

preheat oven to 375 degrees

heat 7 to 10 minutes till hot

On stove top,

Heat sautee pan to about medium heat

combine water salsa and cheeses

melt well stir

Pour over enchiladas garnish with fresh cilantro and sour cream


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