"I love Mexican food and have never had anything come close in flavor as this sauce brought to the table." — that's what inspired Brian Sissell to create this recipe with his bottle of Green Chili Lime!
PREP: 25 Min. | COOK: 2 Hrs. | TOTAL: 2 Hours. 30 Min.
- 2.5 lb Tri-Tip
- 1 Red Onion
- 1 bunch, Cilantro
- 1 bunch, Green Onion
- 1 container, Cherry Tomatoes
- 1 bottle, 13oz. Schultz's Green Chili Lime Sauce
- 1 pack, 8oz. Cream Cheese
- 1 pack, Cotija Cheese
- 1 can, 10.75oz. Campbells Cheddar Cheese Soup
- 1 can, 10.75oz. Campbells Cream of Chicken
- 8" Flour Tortillas
HOW TO MAKE
STEP 1: Smoke Tri-Tip at 225°F for 60 minutes (while you prep!) and then sear over direct heat, 500°F for 3 minutes per side. Allow to rest for 30 minutes and then slice across the grain and dice into small, bite-sized pieces.
STEP 2: Preheat oven to 375°F. Add Tri-Tip, cheese soup, cream cheese, cream of chicken and diced onions into a bowl and stir until thoroughly mixed. Spread a heaping 1/4 cup of this filling across the tortillas, roll tortillas and place seam-down in a greased baking pan or cast iron skillet.
STEP 3: Once all enchiladas are in place, pour the Green Chili Lime Sauce covering the enchiladas completely. Add a few jalapeños to your pan for additional flavor and heat.
STEP 4: Place in pre-heated oven and bake for 25 minutes. While enchiladas are baking, slice the rest of your toppings: green onion, cherry tomatoes, and optional toppings like black olives, jalapeños, sour cream can be added.
STEP 5: Once the enchiladas are removed from the oven, your topping can be added. Feel free to drizzle with more Green Chili Lime for extra flavor. Enjoy!