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Turn leftover steak into Mexican-restaurant worthy Steak Enchiladas with this easy recipe. You’ll love the simple homemade sauce and tender, cheesy flour tortillas that never fall apart.
When you’ve got leftover steak in the refrigerator, whether from last night’s dinner or a weekend barbecue, you’re just 45 minutes from serving these Steak Enchiladas. They’re the perfect way to transform ho hum leftovers into an entirely new and exciting meal. In fact, once I developed this recipe, I started intentionally making extra steak just to have leftovers!
You’ll love how easily this recipe scales up or down based on how much steak you have. Scale it up for feeding a crowd or down to make a cozy dinner for two. And while store-bought enchilada sauce saves time when you’re in a pinch, I highly recommend making your own from scratch if you have a few extra minutes. It’s easier than you might think, and you can not beat the flavor.
Table of Contents
Why This Recipe Works
- Using Flour Tortillas. This is my biggest secret, and it’s why these enchiladas are never a problem. Instead of corn tortillas that can crack and tear when rolling, my recipe uses soft, 10-inch flour tortillas. They roll up with ease every time, bake into a tender, cheesy, and satisfying dish, and hold all that glorious steak filling without splitting.
- The No-Soggy Tortilla Secret. My method of lightly frying the flour tortillas for just 10-15 seconds per side takes a few minutes, but I must insist. It seals the tortilla and prevents the sauce from turning them into a mushy, soggy mess in the oven.
- A “Dual Strategy” for Sauce. A great enchilada must have a great sauce. My Homemade Red Enchilada Sauce and Green Enchilada Sauce recipes are my top choice for a vibrant, fresh flavor. But, I also know that sometimes you’re in a hurry or already have a can of sauce in the pantry, and that’s just fine too.
- The Perfect Use for Leftovers. This recipe is designed for leftover steak. By starting with already-cooked, rested steak (I love using sirloin or ribeye), you can slice it thin and just warm it through with the spices. This helps the steak stay juicy instead of getting tough and overcooked in the oven.
Ingredients for Making Steak Enchiladas
- Steak: I prefer using leftover steak for this recipe; it saves time and gives the meat a chance to soak up even more flavor overnight in the refrigerator. If you’re cooking the steak specifically for these enchiladas, choose a flavorful cut like sirloin or ribeye and be sure not to overcook it. If anything under cook it; you want the steak to be tender and juicy, not dry and tough.
- Olive Oil: Use a good-quality extra-virgin olive oil for the best flavor.
- Flour Tortillas: Use soft, pliable tortillas that are large enough to generously hold the filling. I like using 10-inch flour tortillas, but if you can only find 8-inch ones, you’ll need a few more to use all the steak and fillings.
- White Onion: Look for an onion that feels firm and heavy for its size, with a dry, papery skin. I love white onions for this dish; they have a sharper, more assertive flavor that stands up well to the bold spices.
- Garlic: Fresh garlic is a must for this recipe. Look for plump, firm cloves with tight, papery skins. Avoid any cloves that feel soft or have started to sprout to avoid bitter flavor.
- Chili Powder: Your chili powder should be fragrant with a rich, smoky scent. If it smells a bit stale or dusty, it’s time to replace it.
- Cumin and Oregano: Like chili powder, these spices should have a strong, fragrant aroma. I love using Mexican oregano in this recipe for its slightly citrusy, earthy flavor, but any oregano you have on hand will work.
- Canned Green Chiles: Look for fire-roasted diced green chiles for an extra depth of smoky flavor. If you can’t find fire-roasted, regular diced green chiles will still add a nice bit of heat and tanginess to the filling.
- Green Onions: Choose green onions with crisp, bright green tops and firm, white bottoms. Avoid any that look wilted or have slimy spots.
- Enchilada Sauce: While store-bought sauce is a convenient option, I highly recommend making your own if you have the time. Homemade enchilada sauce has a fresher, more vibrant flavor that really takes this dish to the next level. Here are my recipes for Homemade Red Enchilada Sauce and Green Enchilada Sauce – either work well in this recipe.
- Monterey Jack Cheese: Shred the cheese yourself for the best texture and melting ability. Pre-shredded cheese often contains additives that can make it a bit grainy when melted.
- Toppings: Have fun with the toppings! Sliced avocado adds a creamy, coolness, while chopped cilantro brings a pop of fresh flavor. A dollop of sour cream never hurts, either.
How to Make Steak Enchiladas
Prep the Steak and Tortillas: First, cut the cooked steak into bite-sized pieces. Then, heat a large non-stick skillet over medium heat, add a bit of oil, and fry each tortilla until lightly browned. Stack them on a plate as you go.
Make the Filling: In the same skillet, cook the onion until softened, then add the garlic, chili powder, cumin, oregano, salt, and pepper. Toss in the steak pieces and cook until warmed through, then remove from heat and mix in the green chiles and green onions.
Assemble and Bake: Brush a 9×13-inch baking dish with olive oil and spread some enchilada sauce on the bottom. Now, fill each tortilla with the steak mixture and shredded cheese, roll them up, and place them seam-side down in the dish. Pour the rest of the enchilada sauce over the top, sprinkle with more cheese, and bake uncovered in a preheated 375°F oven until hot, bubbly, and the cheese is melted. Serve them hot with your favorite toppings!
pro Tips
- Start with Great Steak: For the most flavorful enchiladas, start with well-seasoned steak. If you’re cooking the steak specifically for this recipe, season it generously with salt and pepper before grilling or pan-searing.
- My Non-Negotiable Tortilla Trick: Don’t skip the step of lightly frying the tortillas! This helps prevent them from getting soggy when baked in the enchilada sauce. Just fry them quickly (about 10-15 seconds per side) so they don’t get too crispy to roll.
- Roll Them Seam-Side Down: When rolling the enchiladas, be sure to place the seam side down in the baking dish. This is a simple restaurant trick that helps keep the enchiladas sealed and prevents the filling from spilling out during baking.
- Let Them Rest! This is the hardest part, I know. But let the enchiladas cool for a few minutes before serving. This allows the filling and sauce to set slightly, making them much easier to slice and serve without falling apart.
Recipe Variations:
- Customize the Filling: Feel free to customize the filling. If you’re a fan of spice, add some diced jalapeños or a pinch of cayenne pepper to the steak mixture. For a vegetable boost, sauté some diced bell peppers or zucchini along with the onions.
- Make Them Extra Cheesy: For a cheesier twist, try stirring some shredded Monterey Jack or cheddar cheese into the steak mixture before rolling the enchiladas. You can also sprinkle some additional cheese on top of the enchiladas during the last few minutes of baking for a golden, bubbly crust.
- Add Some Heft: You can easily stretch this meal by adding regular cooked or Mexican Rice or my Refried Black Beans.
- Leftover Filling Idea: If you have any leftover filling, use it to make a batch of quick and easy quesadillas the next day. Use my Carne Asada Quesadillas recipe as a guide.
FAQ
I prefer using leftover steak for this recipe, as it saves time and the flavor is fantastic. My favorite cuts are flavorful ones like sirloin or ribeye. The key is not to overcook it in the skillet, you just want to warm it through.
The secret is to use already-cooked steak and to not cook it again. Here the steak is just gentle warmed in the spiced onion mixture. It spends very little time on the heat, so it stays tender.
This is the number one complaint about enchiladas, which is why my recipe calls for 10-inch flour tortillas. They are pliable, easy to roll, and don’t crack, solving the problem entirely. If you must use corn tortillas, the method in this recipe (lightly frying them in a bit of oil for 10-15 seconds per side) is the best way to make them pliable and prevent both cracking and sogginess.
How to Make-Ahead, Store and Reheat
- Make-Ahead (Unbaked): You can assemble the entire dish up to 1 day in advance. Just cover the baking dish tightly with foil and refrigerate before baking.
- Store (Leftovers): Store leftover baked enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheat (From Refrigerator): Place the desired number of enchiladas in a baking dish, cover with foil, and bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
- Freeze (Unbaked): These enchiladas freeze beautifully! Just arrange the assembled, unbaked enchiladas in a baking dish, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. When you’re ready to reheat, remove the plastic wrap, re-cover with foil, and bake the frozen enchiladas in a preheated 350°F (175°C) oven for about 45 minutes to an hour, or until heated through and bubbly.
The next time you find yourself with extra steak, consider it an opportunity to make these incredible enchiladas. Not only will you be making the most of your leftovers, but you’ll be treating yourself and your loved ones to a delicious, homemade meal. And who knows? You might just start grilling a little extra steak on purpose, knowing that these enchiladas are waiting to be made.
More Delicious Mexican Recipes
Steak Enchiladas
Video
Ingredients
For Enchiladas
- 1 pound cooked steak (see recipe note #2)
- 2 tablespoons olive oil divided, plus more for brushing baking dish
- 8 10-inch flour tortillas
- 1 medium white onion diced small
- 2 large cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano ideally Mexican oregano
- 1/4 teaspoon fine sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 4 ounces canned roasted and diced green chiles
- 2 green onions thinly sliced into rounds
- 2 cups Red Enchilada Sauce or Green Enchilada Sauce
- 8 ounces shredded Monterey Jack cheese divided
Optional Toppings
- avocado slices
- sliced green onions
- chopped fresh cilantro
- sour cream
Instructions
- Prep Oven and Steak: Preheat oven to 375 °F (191 °C). Cut cooked steak into bite size pieces
- Fry Tortillas: Heat a large non-stick skillet over medium heat. Add 2 teaspoons of oil, swirling to coat the pan. Place a tortilla in the skillet and fry for 10-15 seconds on each side until lightly brown; transfer to a plate. Continue this process with the remaining tortillas, stacking the tortillas and using extra oil if needed; set aside.
- Cook the Filling: Add remaining tablespoon of oil to same skillet over medium heat; add onion and cook and stir until softened and translucent, 3 to 5 minutes. Add garlic and cook and stir until fragrant, about 30 seconds. Add chili powder, cumin, oregano, salt and pepper and stir to combine. Add steak; cook and stir until just warmed through. Remove from heat and stir in green chiles and green onions.
- Prep the Dish: Brush bottom and edges of a 9 x 13-inch baking dish with olive oil. Pour 1/2 cup of enchilada sauce into dish and spread into an even layer.
- Fill and Roll Enchiladas: Spoon a ~1/2 cup of steak mixture down the center of one tortilla and sprinkle on ~3 tablespoons of shredded cheese; roll up, and place seam-side down in the baking dish. Repeat process with the remaining tortillas.
- Sauce, Cheese & Bake: Spread remaining 1 1/2 cups of enchilada sauce evenly over the enchiladas. Sprinkle remaining cheese over the top. Bake enchiladas uncovered for 20 to 25 minutes, until they are hot all the way through and the cheese has melted. Serve hot with optional toppings as desired.
Notes
- Use leftover Grilled Carne Asada recipe or Carne Asada in the oven or other leftover cooked steak. You can also pan sear steak for this recipe, see my Steak Pasta post for detailed instructions and how-to video. The key is to not overcook it when you’re warming it up in the skillet; just warm it through so it stays tender and juicy.
- For the sauce, my homemade red enchilada sauce and green enchilada sauce recipes are what I use, but a high-quality store-bought brand will work in a pinch. Just don’t skip lightly frying the flour tortillas; it’s the real secret to preventing soggy enchiladas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m all about repurposing leftovers and your recipe is a perfect example.
That entire baking dish looks amazing! I would love to see this show up on the dinner table. Great combo of flavors here!
Thank you, David!
Enchiladas and tamales are my favorites when it comes to Mexican food. What a delicious way to utilize leftover steak.
Thank you, Karen!
What gorgeous photos!
Thank you, Mimi!