El Guapo's Cantina Pepper Jack and Fajita Enchilada recipe

Source: El Guapo's Cantina, Tulsa, Oklahoma

3 cups shredded pepper jack cheese
4 (6- or 7-inch) corn tortillas
1 1/2 cups caramelized onions
2 cups finely diced cooked fajita steak or chicken
1 cup queso
1 cup salsa roja

In a medium bowl, mix 2 cups pepper jack cheese, 1 cup caramelized onions and 1 cup diced fajita meat. Set aside. This is the enchilada filling.

Place tortillas in microwave for 20 seconds or until heated through to make more pliable.

Lay 2 tortillas on a plate and place 2 or 3 tablespoons of the mixed meat filling in each tortilla.

Roll the tortilla and lay seam down on an oven tempered plate.

Place enchiladas in the microwave and heat for 20-30 seconds or until cheese is completely melted.

Ladle 1 ounce of queso on each enchilada followed by 1 ounce salsa roja.

Sprinkle 1 1/2 tablespoons of shredded pepper jack cheese on top of each followed by 1 tablespoon each of caramelized onion and fajita meat.

Serve with rice and beans and enjoy!