Flank Steak & Four Cheese Enchiladas With Sweet Corn, Topped With Homemade Smoky Chipotle Enchilada Sauce

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The Cozy Apron
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½ – ¾ pound flank steak


Black pepper

½ teaspoon ground cumin

Olive oil

12 corn tortillas (I use “Mission” brand’s “super soft” variety)

3 cups 3-cheese blend (cheddar, jack & mozzarella), divided use

1 cup organic corn

½ cup very roughly chopped fresh cilantro leaves, divided use

½ cup Cotija cheese, crumbled

1 tablespoon pepitas (pumpkin seeds), for garnish (optional

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