Julie's Beef Enchiladas with Cilantro Pesto

Pork could be used instead.

Cilantro Paste:

1 bunch cilantro, washed and dried, stems discarded
1/4-1/2 pint whipping cream
Small piece of Poblano pepper (optional)
1/2 red bell pepper, chopped
1/2 teaspoon cumin
1 small clove garlic

Use the food processor to make a thick paste.

Beef Filling:

3/4 lb beef sirloin or steak, grilled or pan seared and sliced into thin strips
1/2-3/4 cup bottled chunky salsa (mild)
Oil a baking pan and place the beef there. Sprinkle with salt and black pepper. Bake at 400 F for 35 minutes.

Cut the beef into thin strips. Add the salsa and mix well.

Assembling the enchiladas:

Spray a 13x9-inch baking pan. Spread some cilantro paste in each medium-sized flour tortilla; add the beef filling and roll up. Place seam side down in pan. Repeat the same process with the remaining tortillas.

Pour:

2 (15 oz) Red Enchilada sauce (Old El Paso) or 1 can Old El Paso Green Enchildada Sauce and 1 can Old El Paso Red Enchilada Sauce

1 1/2 cups Mexican cheese.

Sprinkle with sliced ripe olives if desired.

Bake at 350 F for 35-40 minutes.