Beef Enchiladas Verde
1 pound sirloin steak – cut in 1/2 inch cubes
3 1/2 cups Clemente Jacques Salsa Verde
8 corn tortillas – softened in hot oil
2 cups Cheddar cheese – shredded
6 green onions – sliced
2 cups iceberg lettuce – thinly shredded
Sour cream (optional)
Brown beef cubes in a teaspoon of oil over medium-high heat in a 2-quart pot.
Pour Salsa Verde over beef cubes. Lower heat and simmer 30 minutes.
On each plate, place one softened tortilla; sprinkle with 1 tbsp. green onion and 1/4 cup cheese and 1/4 of the meat mixture.
Repeat above step (excluding the meat mixture) and top with 1/2 cup shredded lettuce. Garnish with sour cream if desired.