Steak Enchiladas

When you spot leftover steak in the refrigerator, whether from last night’s dinner or a weekend barbecue, these Steak Enchiladas are the perfect way to transform it into an entirely new and exciting meal. In fact, once I tried this recipe, I started intentionally making extra steak just to have leftovers for these enchiladas.

I love how easily this recipe scales up or down based on how much steak you have, making it perfect for feeding a crowd or enjoying a cozy dinner for two. And while store-bought enchilada sauce can be a time-saver 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 the flavor is truly unbeatable.

Ingredients for Making Steak Enchiladas

• Steak: Look for a cut that’s nicely marbled with a bright, vibrant red color. I prefer using leftover steak for this recipe, as it saves time and gives the meat a chance to soak up even more flavor overnight in the refrigerator. However, if you’re cooking the steak specifically for these enchiladas, consider choosing a flavorful cut like sirloin or ribeye. Just be sure not to overcook it – you want the steak to be tender and juicy, not dry and tough.
• Olive Oil: When sautéing the onions and garlic, reach for a good-quality extra-virgin olive oil for the best flavor. 
• Flour Tortillas: Opt for 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 may need to use a few more to accommodate all the steak and fillings.
• White Onion: Choose an onion that feels firm and heavy for its size, with a dry, papery skin. I find that white onions have a sharper, more assertive flavor that stands up well to the bold spices in this dish.
• 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, as they can add a bitter flavor.
• Chili Powder: Check the aroma of your chili powder before using it – it should have a rich, smoky scent. If it smells a bit stale or dusty, it’s probably 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 standard oregano will work just fine too.
• 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.

Recipe Options:

• 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.
• For an extra cheesy 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.
• 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.

How to Store and Reheat

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, 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.

If you want to save some for later, these enchiladas freeze beautifully! Just arrange the assembled 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 them, 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 that’s special enough for a weekend dinner party but easy enough for a busy weeknight. And who knows? You might just start grilling a little extra steak on purpose, knowing that these enchiladas are waiting to be made.

How to Make Steak Enchiladas

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.

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.

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!