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Beef Enchiladas with Tomato Relish Recipe

Beef Enchiladas with Tomato Relish

Prep Time 15 minutes Cook Time 14-18 minutes

This Mexican-inspired main dish gives plain enchiladas a flavor boost with feta and cheddar cheeses, avocado slices, and juicy grilled skirt steak.

by Chef Eddie Blyden

What you'll need

Tomato Relish:

  • 1 beefsteak tomato, diced
  • 1/2 medium red onion, diced
  • 3 tablespoons lime juice
  • 1 bunch cilantro, coarsely chopped
  • 2 tablespoons olive oil


  • 4 (4-ounce) skirt steak pieces
  • Salt and pepper to taste
  • 6 ounces feta cheese, crumbled
  • 4 flour tortillas
  • 2 ripe avocados, peeled and sliced
  • 4 ounces aged Cheddar cheese
  • 6 tablespoons Mexican cream or sour cream

Helpful Tip:

If you are short on time you can substitute 12 ounces of salsa for tomato relish.

When selecting avocados, give the fruit a gentle squeeze. Ripe fruit will be firm, yet yield slightly to pressure.

To peel an avocado, first slice it lengthwise around the pit, then twist the halves to separate. Slip a spoon under the pit to pry it loose. Place each half cut-side down on a counter and peel back the skin with your fingers, starting at the small end.

Prevent browning by brushing exposed avocado flesh with lemon or lime juice or white vinegar.


Servings: 4

How to make it

  1. To make relish, in a medium bowl, combine tomato, onion, lime juice, cilantro and olive oil.
  2. Season steaks with salt and pepper, and grill in preheated grill pan for 3 to 5 minutes on each side until medium rare to medium. Leave for longer for well done meat. Rest steaks on cutting board for 5 minutes. Cut each steak into 4 to 5 thin slices.
  3. For each enchilada, divide steak, feta cheese, and relish among the tortillas. Roll tightly and place in a baking dish. Sprinkle with aged cheddar. Cook under a preheated broiler for 3 minutes, or until cheese is bubbly brown. Top enchiladas with avocados and cream. Let cool slightly and serve.