Are you looking for a delicious meal for a lot of people or so you have leftovers? Creamy Steak Enchiladas are perfect! They are easy to put together and the steak seasoning is so amazing, I just wanted to eat the meat alone!
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As with other enchiladas, it’s best to bake and eat them right away. The tortillas aren’t soggy if you bake them immediately after you make them. However, I have made these the night before, they are still delicious. The tortillas just get a bit soggy. Taking the foil off of the enchiladas for the last 15 minutes helps. Or you can bake them without the foil for the whole 20-25 minutes. Just make sure you grease the baking dishes well.
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These creamy steak enchiladas have a great flavor with the cumin, garlic powder, chili powder, salt, and pepper. The steak seasoning is really delicious. I love to serve these enchiladas with diced tomato, sliced avocado, and extra cilantro on the side. Others in our families like extra diced red onion, sour cream, and shredded lettuce too. All are great! I love any and all fruits and vegetables I can get into my family.
Another option, if you need more than 10 enchiladas, I have also made this recipe with 12 tortillas. Just divide the mixture between the 12 tortillas instead of the 10. They are still amazing, just a little less full. Place six filled enchiladas in each baking dish and divide the sauce the same way as you would with the 10 tortillas. One half cup of the sauce in each of the baking dishes. Reserve the two cups to pour over the top. Mix the meat, beans, and lime juice with the remaining sauce that is in the sauce pan. Easy!
Ingredients You Will Need For Creamy Steak Enchiladas:
Steak, thinly pounded down or purchase thinly sliced steak
For the Steak Seasoning:
For the Sauce:
Monterey jack cheese
Monterey Jack cheese
Optional extra toppings: diced tomato, extra cilantro leaves, extra diced onion, sliced avocado, lettuce, and/or sour cream.
How To Make Creamy Steak Enchiladas:
Pound the steak as thin as you can or purchase already thinly cut steak.
In a bowl mix the steak seasoning together. Rub onto steak and let sit in a Ziploc bag in the refrigerator for at least 30 minutes, more if possible. If the bowl you mixed the seasonings in is big enough, lay the steak in that bowl, cover with plastic wrap, and refrigerate.
After the seasoning has rested on the meat for at least 30 minutes, grill the steak just until cooked through.
Slice the steak into thin strips and then into smaller bite-sized pieces.
Preheat oven to 350 degrees.
In a sauce pan, add the 2 tablespoons of oil, diced red onion, diced jalapeños, and diced Anaheim peppers. Cook over medium heat until nearly tender. Then, lower the heat and add the garlic, cook for one more minute. Now, add the flour to the mixture to make a bit of a paste-used to thicken the sauce. Stir to combine.
Pour in whole milk. Whisk until smooth. Bring to a low simmer and add cheese, salt, pepper, chili powder and cumin, continue simmering to thicken and for the cheese to melt. Lower heat and stir in the sour cream, heat through without boiling (the sauce will be not be very thick).
Remove from the heat and stir in the cilantro.
Spray 2-9×13 baking dishes with cooking spray. Then, pour 1/2 cup of the sauce into each dish and spread around the bottom of the dish.
Next, Remove 2 cups of the sauce and set aside.
Add the lime juice, cooked steak pieces, and the drained and rinsed black beans to the remaining sauce. Stir to combine.
Fill each tortilla with the steak mixture and roll up. Place 5 filled tortillas in each pan. Pour one cup of the sauce, that has been set aside, over each pan of enchiladas. Top each pan with 1/2 cup of shredded Monterey Jack cheese and 1/2 cup of cheddar cheese.
Cover with foil and bake at 350 degrees for 20-25 minutes, until hot and bubbly.
Remove from oven and serve with diced tomatoes, extra cilantro, extra diced onion, sliced avocado, lettuce, and/or sour cream.
Creamy Steak Enchiladas
A steak enchilada recipe with an amazing steak seasoning!
- 10 flour tortillas
- 1 ½ lbs steak pounded down thinly
- 2 15 oz black beans drained and rinsed
- 2 tbsp lime juice
- 2 tsp onion powder
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp salt
- 3/4 tsp black pepper
- 2 tbsp oil
- 2 tbsp flour
- 5 jalapenos diced
- 5 garlic cloves minced
- 1/2 cup red onion diced
- 1 Anaheim pepper diced
- 4 cups whole milk
- 2/3 cup sour cream
- 1/2 cup Monterey Jack cheese grated
- 1/2 cup cheddar cheese grated
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 5 tbsp cilantro chopped
- 1 cup Monterey Jack cheese grated
- 1 cup cheddar cheese
- Optional Toppings: diced tomato, diced onion, cilantro leaves, sliced avocado, sour cream, lettuce
Pound the steak as thin as you can.
In a small bowl, mix the steak seasoning and rub onto steak.
Place marinated meat in a Ziploc bag or let steak set in the bowl you made the seasoning in. Cover with plastic wrap-place in the refrigerator for at least 30 minutes-longer if possible.
Then, grill steak until just cooked through.
Slice into thin pieces. Set aside.
In a medium sauce pan, heat 2 tablespoons of oil over medium heat, cook diced jalapeno peppers, diced anaheim peppers, and diced onion. Cook for 2-3 minutes. Add garlic and heat until fragrant.
Add flour to make a paste like mixture.
Add milk, whisk until smooth while bringing to a low boil.
Then, add cheese, salt, pepper, chili powder, and cumin.
Mix well and reduce heat to a simmer while the cheese melts and sauce thickens some.
When sauce thickens, reduce heat and stir in sour cream just to heat through (sauce will be a bit thin) remove from the heat and add the cilantro. Stir.
Put Enchiladas Together:
Pour 1/2 cup of the sauce into the bottom of two 9×13 baking dishes.
Then, remove 2 more cups of the sauce and set aside.
Add beans and sliced steak to the remaining sauce. Mix in lime juice.
Fill tortillas with the meat mixture, roll and place in baking dishes.
Pour remaining sauce over the enchiladas and top with grated cheese.
Bake immediately at 350° for 25 minutes. Remove from oven and enjoy!
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