Steak Enchiladas
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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.
Ingredients
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.
