Green Chile Verde Steak Enchiladas

Cook Time

180 mins

Cooking Method

Grilling

Cuisine

Mexican

Difficulty

Moderate

Prep Time

60 mins

Servings

6



Ingredients


1/8 tsp Cayenne Pepper

1/2 cup Cilantro, Fresh

1/2 tsp Coriander

1 tsp Cumin

Green Chile Enchilada Sauce

Guacamole

1 Lime, Juiced

1 cup Monterey Jack Cheese, Shredded

1 tbsp Olive Oil

1 cup Queso Fresco, crumbled

1 tbsp Red Wine Vinegar

Salsa

1/2 tsp Salt

Sour Cream

2 lb Steak, Flank

12 Tortilla, Corn



Cooking Instructions


Homemade enchiladas, the Pit Boss way! These Steak Enchiladas Verde start with tender and flavorful marinated flank steak, cooked to perfection on the Pit Boss Platinum Series KC Combo griddle side then sliced thinly. The steak is then rolled up in traditional corn tortillas with heaps of cheese and a homemade Chile Verde sauce from tomatillos and poblano pepper smoked right on the grill. Serve with a side of fresh guacamole and salsa for the full flavor experience.  


To Prepare the Flank Steak Marinade 

In a mixing bowl, whisk together lime juice, olive oil, vinegar, cumin, salt, coriander, and cayenne.  Place steak in marinade, then cover and refrigerate for at least 2 hours. 


Homemade Smoked Chile Verde Sauce 

Note: If you don’t wish to make the sauce yourself, you can substitute with green enchilada sauce available at most grocers. 

Ingredients:  

  • 2 lbs. Tomatillos, about 12 
  • 1 tbsp Olive Oil 
  • 1 Poblano Pepper 
  • ⅓ cup Red Onion, chopped 
  • 1 Lime, juiced 
  • 1 tbsp Red Wine Vinegar 
  • ½ cup Cilantro, chopped 
  • 1 tsp Cumin 
  • 1 tsp Salt 
  • ½ tsp Black Pepper 


  1. Fire up your Platinum Series KC Combo Grill and set to Smoke mode. 
  2. Remove outer casing from tomatillos, then place on a foil-lined sheet tray with poblano pepper. Drizzle with olive oil, and season with salt and pepper. Transfer to grill, cover, and increase the temperature to 250° F. Smoke for 1 ½ to 2 hours, remove from smoker, then set aside to cool for 10 minutes. 
  3. In a blender, combine smoked tomatillos, smoked poblano pepper (stem removed), red onion, lime juice, vinegar, cilantro, cumin, salt and pepper. Blend until smooth. Set aside. 


Wood Pellet Recommendation 

We recommend using Pit Boss Competition Blend Hardwood Pellets with this recipe. 


  1. Preheat griddle to medium-low flame. Place steak on the griddle and sear 5 to 7 minutes per side, to desired doneness. Remove steak from griddle and rest for 10 minutes.
  2. Thinly slice steak, place in a bowl, and add ½ cup of enchilada sauce.
  3. In a separate bowl combine the queso fresco, Monterey jack, and chopped cilantro. Set aside.
  4. To assemble enchiladas, place 1 cup of smoked sauce in the bottom of a 9 x 13 metal pan. Lay tortillas out, spread a tablespoon of sauce on each tortilla, then divide steak among them. Sprinkle with half of cheese mixture, then roll up each tortilla and place in prepared pan. Pour remaining sauce over enchiladas, then sprinkle with remaining of cheese.
  5. Transfer enchiladas to grill shelf and cook for 25 minutes, then transfer to grill grate and cook an additional 5 minutes, or until sauce is bubbling along the outside and cheese has melted. Serve hot with guacamole, salsa, and sour cream.


Special Tools


  • Aluminum Foil
  • Blender
  • Metal baking sheet
  • Metal Sheet Tray
  • Mixing Bowl
  • Plastic Wrap
  • Whisk


Bigger. Hotter. Heavier. Tip


If you don’t have flank steak available, you can also use a skirt steak.



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