Name: Steak Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs Steak; 1 cup Enchilada Sauce; 12 count Corn Tortillas; 1 cup Shredded Cheese

What is enchilada? Why does Ground Beef just don’t cut it? Is it a good idea to try these gourmet brownies? Never go back to ground beef. I remember the first time I made these. My husband, Mark, practically inhaled them. And my kids? What is a Steak Enchilada recipe? What’s the flavor explosion in every bite?

What is Steak Enchiladas?

Think of steak enchiladas as Tex-Mex hug in a tortilla. What are corn tortillas? They’re essentially corn salsa filled with tender, juicy steak, smothered in a flavorful sauce. What is the best enchilada sauce? The name comes from the Spanish word “enchilar,” which means “to season with chili.” “It’s essentially a celebration of simple ingredients coming together to create something truly special. ” What are some of the best recipes for a weeknight dinner?

Why you’ll love this recipe?

Oh my goodness, where do I even begin? First and foremost, the flavor is absolutely incredible. The steak is tender and flavorful, especially if you marinate it overnight (more on that later!). The enchilada sauce adds a spicy, smoky kick, and the melted cheese pulls it all together. What I love most about this recipe is its simplicity. It might seem a little intimidating at first, but trust me, it’s actually quite easy to make.

Plus, it’s surprisingly cost-efficient. Can you use a less expensive cut of steak, like flank steak or skirt steak? And the versatility! You can customize the filling with your favorite veggies, like bell peppers, onions, or even corn. What is a good way to use up leftover steak? Is it similar to ground beef enchiladas, but the steak elevates the whole experience? Is it like upgrading from coach to first class – same destination, but much more enjoyable ride?

How do I make Steak Enchiladas?

Quick Overview

How do you make steak enchiladas? How do you marinate a steak? How do you prepare enchiladas? How do you bake enchiladas? What’s the beauty of this method? You can bake everything in a day or two. When you’re ready to eat, you can What is a lifesaver on busy weekends?

Ingredients

For the Steak Marinade: How do you prepare

1.5 lbs flank steak (skirt steak works too!)
1/4 cup olive oil. 1/2 cup garbanzo
2 cloves garlic, minced.
1 lime, juiced
1 tbsp chili powder. 1 T
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste.

For Enchilada Filling:

1 tbsp olive oil. 1 T
1 onion, chopped.
1 red bell pepper, chopped. 1 tbsp.
1 jalapeno, seeded and minced (optional, for extra kick!)
1 (15-ounce) can of black beans, rinsed and drained.
1 can (15-ounce) corn, drained.
How much cheddar cheese should I use? 1 cup Monterey Jack, or a blend of both.

For the Enchiladas:

12 corn tortillas. 12 o
2 cups enchilada sauce (store-bought or homemade – I prefer red!)
1 cup shredded cheese, for topping.
Optional toppings: sour cream, guacamole, chopped cilantro.

What are the steps to

Step 1: Marinate the Steak

In a bowl, whisk together the olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika and salt. Set aside. What are the ingredients for paprika, salt Place the steak in a resealable bag or shallow dish and pour the marinade over it. Make sure the steak is fully coated. Marinate in the refrigerator for at least 30 minutes, or preferably overnight. I always do this the night before, it really makes a difference in the flavor!

Step 2: Prepare the Filling

While the steak is marinating, heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for about 5 minutes. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the minced jalapeno (if using), black beans, and corn. Cook for another 2-3 minutes, until heated through. Remove from heat and stir in 1 cup of cheese.

Step 3: Sear the Steak

Remove the steak from the marinade and pat it dry with paper towels. Heat a large skillet (cast iron is great for this!) over high heat. Add the steak and sear for 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. The key is to get a nice crust on the outside while keeping the inside juicy.

Step 4: Slice the Steak

Let the steak rest for 5-10 minutes before slicing it thinly against the grain. I always use a sharp knife for this – it makes big difference!

Step 5: Assemble the Enchiladas

Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of an 8-inch baking dish. What is the best way to warm corn tortillas in the microwave? How do I prevent them from cracking? Fill each tortilla with a generous amount of steak and vegetable mixture. Roll up tortillas tightly and place them seam-side down in the baking dish.

Step 6: Sauce and Bake

The remaining enchilada sauce should be pouring over the top of the stuffed henna. Make sure the sauce is completely covered. Sprinkle with remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. How do you watch cheese carefully so that it doesn’t burn?

Step 7: Garnish and Serve

How do you serve enchiladas? What are some good Side Dishes to serve with guacamole and cilantro? What are some good steak enchiladas?

What should I serve it with?

What are some good side dishes to serve with steak enchiladas?

For a Fiesta:Serve with Mexican rice, refried beans, and guacamole and chips. This is perfect for a casual get-together with friends and family.

What is a good weeknight dinner?What is a good way to balance out the richness of the enchiladas? I sometimes add grilled corn on the cob for extra flavor.

For a Special Occasion: Dress them up with a dollop of homemade queso fresco and a sprinkle of toasted pepitas. Serve with a margarita or a Mexican beer for the ultimate celebratory meal. My family always requests these for birthdays!

For a Quick Lunch: Leftover steak enchiladas are amazing reheated in the microwave. I usually add a side of salsa and a few tortilla chips for a satisfying and easy lunch.

Top Tips for Perfecting Your Steak Enchiladas

Want to take your steak enchiladas to the next level? Here are a few tips and tricks I’ve learned over the years:

Steak Selection: Flank steak and skirt steak are great options because they’re flavorful and relatively inexpensive. But you can also use a higher-end cut like sirloin or ribeye if you’re feeling fancy. Just adjust the cooking time accordingly.

Marinating Magic: Don’t skip the marinade! It really makes a difference in the flavor and tenderness of the steak. If you’re short on time, even a 30-minute marinade will help. But overnight is best!

Spice It Up: Adjust the amount of chili powder and jalapeno to your liking. If you like things really spicy, add a pinch of cayenne pepper to the marinade.

Tortilla Tips: Warm the tortillas before filling them to prevent them from cracking. You can do this in the microwave, on a dry skillet, or even in the oven. Also, don’t overfill the tortillas, or they’ll be difficult to roll up.

Cheese Please: Use a good quality cheese that melts well, like cheddar, Monterey Jack, or a Mexican blend. And don’t be afraid to add extra cheese! I always do!

Sauce Savvy: If you’re using store-bought enchilada sauce, look for one that’s made with real chili peppers and spices. Or, better yet, make your own! It’s easier than you think, and it tastes so much better.

Baking Brilliance: Don’t overbake the enchiladas, or they’ll dry out. They’re done when the cheese is melted and bubbly and the sauce is heated through.

Storing and Reheating Tips

These steak enchiladas are even better the next day! Here’s how to store and reheat them:

Room Temperature: Do not leave at room temperature for more than 2 hours.

Refrigerator Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the baking dish with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual enchiladas in the microwave for 1-2 minutes.

Freezer Instructions: Freeze leftover enchiladas individually wrapped in plastic wrap and then placed in a freezer bag for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Glaze Timing Advice: It’s best to add any fresh toppings, like sour cream and cilantro, after reheating the enchiladas.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just make sure to use corn tortillas, which are naturally gluten-free. And check the label on your enchilada sauce to make sure it doesn’t contain any gluten-containing ingredients.

Do I need to use corn tortillas? Can I use flour tortillas instead?

While I personally prefer corn tortillas for their authentic flavor and texture, you can definitely use flour tortillas if that’s what you have on hand. Just keep in mind that flour tortillas will be softer and more pliable than corn tortillas.

Can I make this vegetarian?

You sure can! Simply omit the steak and add more vegetables to the filling, such as zucchini, mushrooms, or spinach. You can also add some crumbled tofu or tempeh for extra protein.

How can I make this ahead of time?

You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just cover the baking dish with foil and add a few extra minutes to the baking time.

What if I don’t have all the ingredients for the filling?

No problem! Feel free to customize the filling with whatever vegetables you have on hand. Bell peppers, onions, corn, and black beans are all great options. You can also add some leftover cooked rice or quinoa for extra substance.

Final Thoughts

So there you have it – my family’s favorite steak enchiladas recipe! I hope you give it a try and love it as much as we do. The combination of tender steak, flavorful sauce, and melted cheese is simply irresistible. If you enjoyed this recipe, be sure to check out my other Tex-Mex favorites, like my homemade guacamole and my easy chicken fajitas. Happy cooking, and I can’t wait to hear how your steak enchiladas turn out!