Beef Enchiladas

2 ½ pds. Flank steak, cooked (they don’t sell this kind of steak here – I just asked the butcher what to get)
Vegetable oil
½ c. chopped cilantro
½ c. finely chopped onion
16 corn tortillas
½ c. oil, for frying tortillas
1 c. shredded monterey jack, plus 1 cup
1 c. shredded cheddar
salt and pepper
cilantro cream sauce, recipe follows

Preheat the oven to 350 degrees.

Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1-2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the monterey jack and 1 cup of the cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.

In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet on in 1 or 2 rectangular casserole dishes.

Cover enchiladas with cilantro cream sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.

Cilantro cream sauce:
4 bunches cilantro
1 jalapeno, roasted and deseeded
1 cup heavy cream
1 T. cumin
salt and pepper

Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.