Grilled Steak Fajita Enchiladas

Best of both worlds!

Prep Time:  15 minutes   |    Cook Time:  40 minutes (plus 15 minutes to marinate)   |    Total Time:  55 minutes (plus 15 minutes to marinate)   |    Servings:  8 Enchiladas

Ingredients:

• 1 head garlic, minced
• 3 tablespoons  Carlini  100% Pure Olive Oil, divided
• 11.2 ounces  Holland Lager  1839
• 1 cup fresh cilantro, chopped
• 1 tablespoon  Stonemill  Steak Seasoning
• 16 ounce Black Angus Top Sirloin Steak
• 2 teaspoons  Stonemill  Ground Cumin
• 2 teaspoons  Stonemill  Garlic Powder
• 2 teaspoons  Stonemill  Onion Powder
• 2 teaspoons  Stonemill  Chili Powder
• 1 teaspoon  Stonemill  Iodized Salt, plus additional to taste
• 4 8-ounce cans  Happy Harvest  Tomato Sauce
• ¼ cup water
• ½ red pepper, diced
• ½ green pepper, diced
• 1 onion, diced
• 1 pint button mushrooms, diced
• 8  Pueblo Lindo  Fajita Tortillas
• 2 cups  Happy Farms  Mexican Shredded Cheese, divided

Directions:                                  

1. Preheat grill to medium-high heat.
2. Preheat oven to 350°.
3. In a large bowl, combine garlic, 1 tablespoon oil, beer, cilantro and steak seasoning. Add steak and marinate for 15 minutes at room temperature.
4. Meanwhile, in a small saucepan, combine cumin, garlic powder, onion powder, chili powder and salt. Toast over medium heat for 3 minutes. Slowly add 1 tablespoon oil, tomato sauce, and water. Simmer for 10 minutes. Season to taste with salt.  
5. Grill steak for 5 minutes each side; let rest 5 minutes and dice.
6. In a large skillet, heat 1 tablespoon oil. Add peppers, onion and mushrooms; cook for 5 minutes.
7. Add steak and ½ cup sauce.
8. Pour ½ cup sauce into a 13x9-inch baking dish.
9. Dip both sides of tortillas in sauce and distribute 1 cup cheese and filling evenly, wrap up and place in pan.
10. Top enchiladas with remaining sauce, then cheese. Bake for 15 minutes until sauce is bubbly and cheese is melted. Serve with sour cream and chopped cilantro.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen