Step 1

Preheat oven to 350°F

Step 2

In a medium-sized mixing bowl or plastic bag, add flank steak and chipotle seasoning. Stir to coat evenly.

Step 3

Add olive oil to a large skillet and preheat over medium-high heat.. Add steak and saute until just done, approximately 4 to 5 minutes. Remove from heat and set aside.

Step 4

Add a little more olive oil to the pan if needed. Add onions and peppers to the pan and saute until they are soft and begin to caramelize for about 10 minutes.

Step 5

Add steak, garlic, salt, and pepper to the onions and peppers in the skillet. Stir until combined.

Step 6

Grease a 13 x 9-inch casserole dish. Spread 1/2 cup of the enchilada sauce onto the bottom of the dish.

Step 7

For each tortilla, spread ⅓ cup of filling mixture in the center, then sprinkle 1 tablespoon of queso fresco, 1 tablespoon of cheese blend, and 1 to 2 tablespoons of the enchilada sauce.

Step 8

Roll each corn tortilla (they will be full) and place each enchilada seam side down into a greased 13 x 9-inch casserole dish.

Step 9

Pour the remaining enchilada sauce evenly over the casserole, then top with remaining cheese.

Step 10

Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, or until heated through and bubbly.