These Steak Enchiladas are hearty, cheesy, and packed with bold flavor in every bite. Tender seared steak is mixed with onions, green chiles, black beans, taco seasoning, and fresh lime juice, then wrapped up in soft flour tortillas and baked under a generous layer of red enchilada sauce and melted cheddar cheese. They come out bubbly, comforting, and exactly the kind of dinner that feels special without being complicated.
This is one of those recipes I love making when I want something filling and satisfying that the whole family will actually get excited about. It’s easy enough for a weeknight, but still impressive enough to serve when you’re feeding guests. Whether you’re pairing these with rice, a simple salad, or just serving them on their own, these Steak Enchiladas always disappear fast.
What Is Steak Enchiladas (Cheesy Oven-Baked Mexican Dinner)?
Steak Enchiladas are a baked Mexican-inspired dish made by filling soft flour tortillas with seasoned steak, vegetables, beans, and cheese, rolling them up, then baking them in enchilada sauce until bubbly and melted.
This version uses tender seared steak, sautéed onions, green chiles, black beans, taco seasoning, and fresh lime juice for bold flavor. Everything gets wrapped up in flour tortillas, covered in red enchilada sauce and sharp cheddar cheese, and baked until hot and gooey.
These enchiladas are hearty enough to be a full meal on their own, but they also pair perfectly with classic sides like rice, salad, or chips and salsa.
Why This Recipe Works
This recipe works because it builds flavor in layers instead of relying on shortcuts.
Searing the steak first locks in flavor and gives it that rich, savory taste you just can’t get from tossing raw meat straight into a filling. Letting the steak rest before dicing keeps it juicy and tender.
Sautéing the onion adds sweetness and depth, while the green chiles and taco seasoning bring in that classic enchilada flavor without overpowering the dish. The lime juice cuts through the richness and keeps everything balanced.
Using enchilada sauce both inside the filling and on top ensures the enchiladas stay moist while baking. Finishing with cheese on top gives you that golden, bubbly layer everyone loves.
Ingredient Breakdown: What They Do
Steak
The star of the recipe, adding rich, hearty flavor and protein. Sirloin or ribeye work best for tenderness.
Olive oil
Used to sear the steak and sauté the onions, helping build flavor from the start.
Yellow onion
Adds sweetness and depth once cooked down.
Diced green chiles
Bring mild heat and classic Mexican flavor without being too spicy.
Black beans
Add texture, fiber, and make the enchiladas more filling.
Taco seasoning
Provides a balanced blend of spices without needing multiple jars.
Lime juice
Brightens the filling and balances the richness of the steak and cheese.
Sharp cheddar cheese
Melts beautifully and adds bold flavor throughout the enchiladas.
Flour tortillas
Hold everything together and bake up soft and tender.
Red enchilada sauce
Keeps the enchiladas moist and adds that signature flavor.
Fresh cilantro
Optional garnish for freshness and color.
Homemade Enchilada Sauce Option
If you have a little extra time, these Steak Enchiladas are even better made with my homemade enchilada sauce. It’s rich, flavorful, and comes together easily with pantry spices, giving the enchiladas a deeper, more authentic taste than most store-bought versions.
I love using this sauce when I want extra control over the flavor and spice level, and it works perfectly for baking without becoming too thick or overpowering. You can make it ahead of time and keep it in the fridge until you’re ready to assemble dinner, which makes the whole process even easier.
You can find the full recipe here Homemade Enchilada Sauce
Whether you use homemade or store-bought, this recipe works beautifully either way, but if you’re looking to level these enchiladas up just a bit, the homemade sauce is absolutely worth it.
When to Serve These Steak Enchiladas, Serving Ideas
These Steak Enchiladas are incredibly versatile and work for so many occasions.
They’re perfect for weeknight dinners when you want something filling but still easy.
They make a great weekend family dinner or casual gathering meal.
They’re ideal for meal prepping and reheating during the week.
They work well for feeding guests without stress.
Serve them with Mexican rice, cilantro lime rice, a simple green salad, refried beans, or chips and guacamole. They’re also great on their own, straight from the oven.
Make Ahead & Storage Tips
These enchiladas are great for making ahead.
You can assemble them fully, cover tightly, and refrigerate for up to 24 hours before baking. This makes dinner incredibly easy on busy nights.
Store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat well in the oven or microwave.
To freeze, assemble the enchiladas but do not bake. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Why You’ll Love This Recipe
This recipe checks so many boxes.
It’s filling, hearty, and satisfying.
It uses simple ingredients with big flavor.
It’s family-friendly and customizable.
It reheats beautifully for leftovers.
It feels special without being complicated.
It’s one of those meals that makes dinner feel like a win.
FAQ Section
Can I make steak enchiladas ahead of time?
Yes, steak enchiladas are a great make-ahead meal. You can assemble them completely, cover the baking dish tightly, and refrigerate for up to 24 hours before baking. This actually helps the flavors meld together even more. When you’re ready to bake, remove the dish from the fridge while the oven preheats so it can come closer to room temperature.
What is the best cut of steak for enchiladas?
Sirloin and ribeye are the best options because they stay tender and flavorful when seared quickly. Flank steak also works if sliced and diced against the grain. Avoid very tough cuts unless you plan to slow cook them first.
Can I use leftover steak?
Absolutely. Leftover steak works very well in enchiladas. Just dice it into bite-sized pieces and warm it slightly before mixing with the filling so it doesn’t dry out.
Are flour tortillas or corn tortillas better?
Flour tortillas are easier to roll and stay soft in the oven, which is why they’re used here. Corn tortillas can be used, but they should be warmed first to prevent cracking.
Can I make these enchiladas spicy?
Yes. Use spicy taco seasoning, hot enchilada sauce, or add jalapeños to the filling. You can also drizzle hot sauce over the top before serving.
How do I keep enchiladas from getting soggy?
Lightly coating the bottom of the dish with sauce instead of drowning it helps. Also avoid overfilling with sauce inside the tortillas.
Can I make these enchiladas creamy?
Yes. You can mix sour cream or cream cheese into the filling, or drizzle a cream sauce over the top before baking.
Can I freeze steak enchiladas?
Yes, they freeze very well when assembled but unbaked. Wrap tightly to prevent freezer burn. Bake after thawing for best texture.
What sides go best with steak enchiladas?
Mexican rice, cilantro lime rice, refried beans, corn salad, or a simple green salad all pair well.
Can I make these enchiladas gluten-free?
Use gluten-free tortillas and check that your enchilada sauce and seasoning are gluten-free.
Variations & Substitutions
Use shredded rotisserie chicken instead of steak.
Swap black beans for pinto beans.
Use a Mexican cheese blend instead of cheddar.
Add sautéed bell peppers or corn to the filling.
Use green enchilada sauce for a different flavor profile.
Leftover Ideas
Chop leftover enchiladas and use them as taco filling.
Add leftovers to scrambled eggs for breakfast burritos.
Turn leftovers into a skillet meal with rice.
Serve chopped enchiladas over salad greens.
Budget Breakdown
Steak can be the most expensive ingredient, but using sirloin keeps it reasonable. Beans, tortillas, and sauce are budget-friendly pantry staples. This recipe feeds 4–6 people for far less than takeout.
Lighten-Up Version, Lower Calorie Options
Use lean sirloin or flank steak.
Reduce cheese slightly or use reduced-fat cheese.
Use whole wheat tortillas.
Add extra veggies to stretch the filling.
Troubleshooting Tips
If enchiladas dry out, add extra sauce before reheating.
If tortillas tear, warm them slightly before filling.
If filling seems bland, add more seasoning or lime juice.
Nutrition Information (Approximate Per Serving)
Calories: 450–500
Protein: 30–35g
Carbohydrates: 30–35g
Fat: 20–25g
My Personal Kitchen Notes
This is one of those recipes I come back to again and again. It’s dependable, easy to double, and always disappears fast. I love how customizable it is and how comforting it feels without being heavy.
It’s also a great way to use steak in a family-friendly way that feels approachable and familiar.
My Final Thoughts
These Steak Enchiladas are everything I want in a dinner, comforting, flavorful, and easy enough to make without stress. They’re perfect for feeding a family, hosting guests, or just enjoying leftovers the next day.
If you’re looking for a cheesy oven-baked Mexican dinner that feels homemade and satisfying, this recipe is one you’ll want to save.
Mexican Recipes
- Jalapeño Popper Crack Chicken Soup
- Cheesy Taco Spaghetti
- Cheesy Salsa Chicken
- Creamy Taco Chicken Salad
Steak Enchiladas
Ingredients
- 1 ½ lbs steak such as sirloin or ribeye
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 4 ounce can diced green chiles, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 packet taco seasoning
- 1 lime juiced
- 2 cups shredded sharp cheddar cheese divided
- 8 large flour tortillas
- 2 cups red enchilada sauce divided
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium-high heat. Add olive oil, then sear the steak for 3–4 minutes per side until well browned and cooked to medium. Remove and let rest 5 minutes before dicing into bite-sized pieces.
- In the same skillet, add diced onion and sauté for 2–3 minutes until soft.
- In a large bowl, combine the diced steak, sautéed onion, green chiles, black beans, taco seasoning, lime juice, and ½ cup of the enchilada sauce. Mix until everything is coated evenly.
- Spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
- Lay out each tortilla and add a scoop of the steak mixture to the center. Sprinkle with cheddar cheese (reserve 1 cup for topping), then roll up tightly.
- Place enchiladas seam-side down in the baking dish. Pour remaining enchilada sauce evenly over the top, then sprinkle with the reserved cheese.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.
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