Green enchiladas topped with melted white cheese on a white platter

Green Chile Verde Steak Enchiladas

Green Chile Verde Steak Enchiladas

Category Dinner Beef Cinco de Mayo Lunch
Servings 6
Prep Time 60 minutes
Cook Time 3 Hours

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.

Author:
Pit Boss Kitchen
Green enchiladas topped with melted white cheese on a white platter

Ingredients
  • 1/8 Tsp Cayenne Pepper
  • 1/2 tsp Coriander
  • Green Chile Enchilada Sauce
  • 1 Lime, juiced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 2 lb Steak, Flank
  • 1/2 cup Cilantro, Fresh
  • 1 Tsp Cumin
  • Guacamole
  • 1 cup Monterey Jack Cheese, Shredded
  • 1 cup Queso Fresco, crumbled
  • Salsa
  • Sour Cream
  • 12 Tortilla, Corn

Special Tools
  • Aluminum Foil
  • Blender
  • Metal baking sheet
  • Metal Sheet Tray
  • Mixing bowl
  • Plastic wrap
  • Whisk

Directions
  1. Fire up your Platinum Series KC Combo Grill and set to Smoke mode.
  1. 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.
  1. In a blender, combine smoked tomatillos, smoked poblano pepper (stem removed), red onion, lime juice, vinegar, cilantro, cumin, GSP Rub. Blend until smooth. Set aside.
  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.
  1. Thinly slice steak, place in a bowl, and add ½ cup of enchilada sauce.
  1. In a separate bowl combine the queso fresco, Monterey jack, and chopped cilantro. Set aside.
  1. 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.
  1. 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.

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 Recipe Note

This recipe can be cooked on any of our Pit Boss Grills wood pellet smokers, our vertical pellet smokers, or any of our barbecue grills using the A-Maze-N smoker accessory wood pellet burners.