All the flavors of a philly steak and cheese kicked up a notch with green chiles and an enchilada cream sauce. Wrap it up in a tortilla and you have an awesome dinner ready to go on the table in under 30 minutes!
1poundhigh-quality, sliced deli roast beef cut into 1/4" strips
1/4cup sour cream
1/4 cup Old El Paso Red Enchilada Sauce
1packageOld El Paso Soft Tortilla Taco Boats
3/4 cupsMonterrey Jack Cheeseshredded
Heat vegetable oil over medium-high heat in a large skillet. Add peppers, onions and salt to the pan and cook, stirring frequently, until tender and starting to brown. Remove veggies from the pan, place in a bowl and set aside.
Combine sour cream and enchilada sauce with lime juice in a small bowl and set aside.
Heat pan once again over medium heat and pour chiles into the pan. Cook for one minute, stirring, and add roast beef. Continue to stir and cook for an additional 2-3 minutes or until beef is heated through. Stir veggies into the meat and remove from heat.
Spoon meat mixture into taco boats, top with shredded Monterrey jack cheese and drizzle with the enchilada cream sauce.