Recipe courtesy of Herdez (http://www.herdeztraditions.com/)
Makes 4 servings
4 T. Canola Oil
8 oz. HERDEZ® Salsa Verde
8 oz. HERDEZ® Salsa Casera, Medium
1 (16-oz.) package of queso fresco, crumbled
8 corn tortillas
12 oz. skirt steak
Salt and pepper, to taste
In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly.
Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place
pliable tortilla on sheet pan.
Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll
tortilla and place into one small skillet, making 4 enchiladas total. Repeat process
making 4 more enchiladas in a second pan.
Meantime, season steak with salt and pepper and cook to desired degree of
doneness.
Pour HERDEZ® Salsa Verde over tops of one pan of enchiladas and sprinkle
with cheese. In other skillet pour HERDEZ® Salsa Casera over tops of
enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5
minutes.
Transfer to plate and serve steak between one HERDEZ® Salsa Verde
Enchilada and one HERDEZ® Salsa Casera Enchilada.