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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.

Baking pan full of steak enchiladas ready to serve.

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 Enchiladas Ingredients arranged on a marble surface.
  • 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.
A steak enchilada served on a black plate topped with avocado and sour cream.

4 Key Recipe Tips

  1. 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.
  2. 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.
  3. When rolling the enchiladas, be sure to place the seam side down in the baking dish. This helps keep the enchiladas sealed and prevents the filling from spilling out during baking.
  4. Let the enchiladas cool for a few minutes before serving. This allows the filling to set slightly, making them easier to slice and serve without falling apart.

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.
Baking pan with steak enchiladas accompanied by optional toppings.

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.

Steak enchilada on black plate with one bite loaded on a fork.

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!

Steak Enchiladas

5 from 1 vote
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Calories: 463
Servings: 8 enchiladas
Tender, juicy steak is seasoned with warm spices and wrapped in soft tortillas, then smothered in a vibrant enchilada sauce and melted cheese for a comforting, satisfying meal that's perfect for any night of the week.


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


  • Preheat oven to 375 °F (191 °C).
  • Cut cooked steak into bite size pieces
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


  1. 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.


Calories: 463kcal | Carbohydrates: 43g | Protein: 27g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 1385mg | Potassium: 394mg | Fiber: 5g | Sugar: 7g | Vitamin A: 974IU | Vitamin C: 8mg | Calcium: 351mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. David @ Spiced says:

    5 stars
    That entire baking dish looks amazing! I would love to see this show up on the dinner table. Great combo of flavors here!

    1. Marissa Stevens says:

      Thank you, David!

  2. Karen (Back Road Journal) says:

    Enchiladas and tamales are my favorites when it comes to Mexican food. What a delicious way to utilize leftover steak.

    1. Marissa Stevens says:

      Thank you, Karen!

  3. Mimi Rippee says:

    What gorgeous photos!

    1. Marissa Stevens says:

      Thank you, Mimi!