Preheat your oven to 350 degrees F.

Cut your cooked flank steak in to a fine dice. Saute the chopped flank steak in a tablespoon of oil for 1 to 2 minutes, or until heated through. Add the cilantro, onion and cook for 5 minutes. Remove from heat.

In a separate mixing bowl combine the 1 cup pepper jack cheese and the 1 cup of cheddar cheese and mix well. Add the cheese to the steak mixture. Stir well, reserve and cover.

In another sauté pan, heat oil over medium heat. Fry your tortillas one at a time, just until soft. This should take about 10 seconds. Pat the tortillas dry on paper towels. Portion out your beef mixture evenly among the 16 tortillas and roll up. Place the enchiladas on a baking sheet or in a rectangular casserole dish.

Cover enchiladas with cilantro cream sauce and top with the remaining cheese. Bake for about 10 minutes, or until he cheese is melted and the sauce is bubbling.