Steak Enchiladas with a Cheesy Cream Sauce are filled with juicy steak, rolled in flour tortillas and topped with a homemade creamy sauce, then smothered in lots of ooey gooey cheese!
You can use chicken in place of the steak if you’d prefer – either option tastes incredible. Enchiladas are sure an easy casserole type dish that is perfect to feed a crowd!
Juicy steak is sauteed in peppers and seasonings to maximize the flavors before filling the inside of the flour tortillas.
I made a delicious cheesy cream sauce that really takes these enchiladas to a whole other level of awesome!
It’s such a satisfying dinner that can be prepped ahead of time (Which i love) it’s great for busy weeknight meals!
I always serve some favorite toppings on the side for everyone to add to theirs, sour cream, sliced limes, diced tomatoes, salsa, green onions, extra cheese, queso, avacado slices, or even some extra sliced jalapenos!
A blend of Colby Jack and Monterrey jack cheeses give a nice spicy kick to the enchiladas!
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Steak Enchiladas With a Cheesy Cream Sauce
Ingredients
- 2 tbsp. canola oil divided
- 2 large jalapenos diced finely
- 3 garlic cloves minced
- 2 cups heavy cream
- 1/3 cup sour cream
- 1/2 cup shredded colby jack cheese
- 1/2 tsp. chili powder
- salt and pepper to taste
- 1 1/2 lbs. eye of round steak sliced thinly
- 1 medium green bell pepper sliced
- 1/2 large white onion sliced
- 1/2 tsp. cumin divided
- 8 flour tortillas
- 1/2 cup shredded monterrey jack cheese
Instructions
- To prepare the sauce, heat 1 tbsp. oil in a medium saucepan over medium heat.
- Add in jalapenos and minced garlic and saute for 2-3 minutes.
- Whisk in heavy cream and sour cream until smooth.
- Bring to a simmer and add colby jack cheese, chili powder, 1/4 tsp. cumin, and salt and pepper to taste.
- Let simmer for 4-5 minutes.
- Remove from heat and set aside.
- In a medium skillet, heat the other tablespoon of oil over medium heat.
- Add sliced steak, bell peppers, and onion and season with salt, pepper, and remaining 1/4 tsp. cumin.
- Cook for 5-6 minutes, until steak is fully cooked.
- Preheat oven to 350 F and lightly spray a 13 x 9 inch baking pan with nonstick cooking spray. Pour enough of the cream sauce into the baking pan to cover the bottom and spread in an even layer.
- To assemble the enchiladas, add about 2 tbsp. monterrey jack cheese and some of the steak and vegetables into the center of a tortilla.
- Roll the tortilla up and place the enchilada seam-side down in the pan. Continue until all ingredients are used up.
- Pour the rest of the cream sauce over the enchiladas and sprinkle with a bit of cheese (either colby jack or monterrey jack). Bake uncovered for 18 minutes and top with sliced jalapenos
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