A steak enchilada recipe with an amazing steak seasoning!
Pound the steak as thin as you can.
In a small bowl, mix the steak seasoning and rub onto steak.
Place marinated meat in a Ziploc bag or let steak set in the bowl you made the seasoning in. Cover with plastic wrap-place in the refrigerator for at least 30 minutes-longer if possible.
Then, grill steak until just cooked through.
Slice into thin pieces. Set aside.
In a medium sauce pan, heat 2 tablespoons of oil over medium heat, cook diced jalapeno peppers, diced anaheim peppers, and diced onion. Cook for 2-3 minutes. Add garlic and heat until fragrant.
Add flour to make a paste like mixture.
Add milk, whisk until smooth while bringing to a low boil.
Then, add cheese, salt, pepper, chili powder, and cumin.
Mix well and reduce heat to a simmer while the cheese melts and sauce thickens some.
When sauce thickens, reduce heat and stir in sour cream just to heat through (sauce will be a bit thin) remove from the heat and add the cilantro. Stir.
Pour 1/2 cup of the sauce into the bottom of two 9x13 baking dishes.
Then, remove 2 more cups of the sauce and set aside.
Add beans and sliced steak to the remaining sauce. Mix in lime juice.
Fill tortillas with the meat mixture, roll and place in baking dishes.
Pour remaining sauce over the enchiladas and top with grated cheese.
Bake immediately at 350° for 25 minutes. Remove from oven and enjoy!