Steak 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.
Servings: 8 enchiladas
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.
Video
You'll never have to worry about tough steak or soggy, broken tortillas again. This Steak Enchiladas recipe is my foolproof method for a restaurant-quality meal at home. The secret is using leftover steak (sirloin or ribeye!) and soft flour tortillas.
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
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
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