2 lbs. leftover grilled steak, (preferably Sirloin)
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1 can (28 oz.) enchilada sauce
1 medium white onion, diced
1 medium red onion, diced
¼ cup oil
24 corn tortillas
1 cup shredded cheese
2 large tomatoes, chopped
1 bunch cilantro
Preheat oven to 350°F.
Slice leftover grilled steak. Set aside.
Mix dry ingredients and sprinkle onto steak. Heat seasoned steak on skillet with 1 Tbsp. of enchilada sauce and set aside.
Heat ¼ cup oil and Tbsp. of enchilada sauce in skillet over MEDIUM heat. Fry tortillas flipping three times.
Coat bottom of baking pan with enchilada sauce
Roll steak, white onions and cheese into cooled tortilla, tightly lining pan.
Top with remaining sauce, cheese, tomatoes and red onion, Bake for 15 minutes.
Garnish with fresh cilantro.
Nutrition information per serving: Calories 530; Total fat 19g (Sat. fat 6g; Trans fat 0g); Cholest. 70mg; Sodium 1520mg; Total Carb. 57g; Fiber 4g; Total Sugars 10g; Protein 32g; Vit D (0% DV); Calcium (20% DV); Iron (30% DV); Potas. (15%DV)