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Beef Enchiladas Verde

published: May 22nd 2009
source: Lesa Jackson

1 pound beef sirloin steak, cut into ½ inch cubes
2 jars (13.5 ounces each) Salsa Verde
8 corn tortillas, soften in hot oil
2 cups (8 ounces) shredded cheddar cheese
6 green tomatoes, sliced
2 cups thinly shredded iceberg lettuce
Sour cream (optional)

Brown beef cubes in 1 teaspoon oil over medium-high heat in 2 quart pot. Pour Salsa Verde over beef cubes. Lower heat and simmer 30 minutes. 

On each plate, place one softened tortilla. Spoon ¼ cup beef sauce over tortilla. Sprinkle with 1 teaspoon green onion and ¼ cup cheese.

Repeat above step and top with ½ cup shredded lettuce. Garnish with sour cream if desired.