Steak Enchiladas
These Steak Enchiladas are filled with tender, flavorful steak, wrapped in tortillas, and baked in a rich enchilada sauce with plenty of melted cheese. They’re easy to make, perfect for using up leftover steak, and ideal for a comforting family dinner or casual entertaining. Serve with rice, beans, or your favorite toppings for a complete meal.
Servings 6 servings
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 9x13-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.