These creamy, saucy steak enchiladas come collectively in simply Half-hour, multi function skillet! Thinly sliced steak is completely seasoned with chili powder and cumin, whereas the crimson enchilada sauce combines white beans, sautéed onion, garlic, and inexperienced chiles. Rolled tortillas are drenched within the flavorful sauce and topped with gooey, melted pepper jack cheese. It is a fast and simple weeknight meal that is positive to change into a household favourite! It is also the right approach to make use of up any leftover grilled steak, grilled hen, or rotisserie hen!
Why You’ll Love It
- Fast & Simple – Prepared in 30 Minutes. This one-pan meal is a lifesaver on busy weekdays while you want a fast weekend dinner! In simply Half-hour, you may have a hearty, scrumptious dish on the desk. With all the things cooked in a single pan, cleanup is tremendous easy.
- Properly-Balanced Meal. These enchiladas are an entire meal, loaded with protein from each the steak and beans, and full of veggies like onions, garlic, and inexperienced chiles.
- It’s an ideal mix of spicy, savory, and creamy. With each chunk you get a lot taste, due to the melty pepper jack cheese, your favourite crimson enchilada sauce, loads of seasoning, and zesty inexperienced chiles.
- Nice for Leftovers. The steak enchiladas maintain nicely within the fridge for as much as 4 days, and so they’re simply as tasty the subsequent day. Plus, you possibly can freeze them for as much as a month—so it’s a really perfect make-ahead meal.
The substances you want
- Steak. For these enchiladas, I like to recommend utilizing tri-tip, flank, or skirt steak. These cuts are flavorful, tender when cooked proper, and sliced simply for the filling.
- Seasonings. Pan-searing the steak with olive oil, chili powder, cumin, and a contact of salt offers it a daring taste earlier than wrapping it in tortillas.
- White Beans. Filled with fiber and protein, white beans are a improbable addition to enchiladas. I used budget-friendly canned navy beans. Simply be sure you rinse them beneath chilly water and drain them totally earlier than including them to the dish!
- Onion. I used one small diced onion.
- Inexperienced chiles. I used canned diced delicate inexperienced chiles. In case you choose extra warmth, be happy to swap them out for the recent selection.
- Tortillas. Select tortillas which can be about 7-8 inches in measurement – they may slot in most cooking pans. You should utilize corn tortillas, grain-free almond flour ones, grain-free cassava flour tortillas, or common flour tortillas.
- Crimson enchilada sauce. I used store-bought – it saves time and is commonly simply as tasty as home made.
- Pepper Jack cheese provides a melty, barely spicy contact to the dish.
- Pine Nuts. As soon as the steak enchiladas had been accomplished, I topped them with toasted pine nuts. They add a pleasant crunch and a delicate nutty taste that goes nicely with the remainder of the substances. Toast them briefly within the oven at 350°F for about 5 minutes till barely golden.
- Garnish. I topped the enchiladas with chopped inexperienced onions, chopped recent cilantro, and sliced avocado.
Methods to make steak enchiladas
1. Prepare dinner the Steak: Preheat the oven to 375°F. Season the steak with chili powder, cumin, and salt. Warmth olive oil in a big skillet over medium warmth and sear the steak for about 5 minutes, flipping as soon as. Take away to a slicing board and slice into skinny strips. Return to the skillet and cook dinner for an extra 2 minutes till simply accomplished. Put aside.
2. Make the Sauce: In the identical skillet, sauté diced onion for two minutes till softened. Add diced inexperienced chiles and drained white beans, mixing nicely. Stir in half of the enchilada sauce.
3. Assemble: Place steak strips within the middle of every tortilla, roll them up, and organize seam-side down within the skillet with the sauce. Repeat with remaining tortillas and steak.
4. Pour the remainder of the enchilada sauce over the rolled tortillas and sprinkle with grated pepper jack cheese.
5. Bake for 20-Half-hour till the cheese is melted and bubbly.
6. Toast Pine Nuts: Whereas baking (or upfront), toast pine nuts on a small baking sheet at 350°F for about 5 minutes till golden, watching carefully to forestall burning.
7. Garnish and Serve: Prime baked enchiladas with toasted pine nuts, chopped inexperienced onions, recent cilantro, and sliced avocado. Serve sizzling and revel in!
Variations and substitutions
- Change up the protein by attempting shredded hen, rotisserie hen, cooked floor beef, shredded pork, and even turkey.
- What beans can you employ in steak enchiladas? Black beans, pinto beans, cannellini beans, white navy beans, and chickpeas (garbanzo beans) are all improbable decisions. Simply be sure you rinse and drain them nicely earlier than including to the dish.
- Wish to pack in additional veggies? This recipe is nice for cleansing out the fridge. Strive including chopped broccoli, bell peppers, mushrooms, spinach, or kale.
- Canned veggies are additionally a helpful addition in the event you’re trying to make use of up pantry staples. Corn, inexperienced beans, peas, or carrots will add additional texture and taste to the enchiladas.
- What’s the greatest cheese for steak enchiladas? Pepper Jack is my best choice because it brings warmth, however it’s also possible to use milder cheese, resembling cheddar, Monterey Jack, shredded mozzarella, and queso fresco. You too can combine and match cheeses for taste and texture.
- Garnish. I used chopped inexperienced onions, chopped cilantro, and sliced avocado. You too can add a dollop of bitter cream or Mexican crema. Pickled Jalapeños or Salsa additionally make an awesome garnish.
Storage and reheating suggestions
- Fridge. Maintain your leftover enchiladas recent by storing them in an hermetic container within the fridge for as much as 4 days.
- Freezer. Freeze the enchiladas in an hermetic, freezer-safe container for as much as 1 month. They freeze fantastically and are good for while you want a fast meal.
- Reheating within the Oven. For the most effective outcomes, reheat your refrigerated enchiladas in a preheated oven at 350°F for about 20 to Half-hour. In case you’re reheating from frozen, you don’t even have to thaw them—simply give them an additional 10 to twenty minutes within the oven, however keep watch over them to verify they’re fully reheated by.
- Reheating within the Microwave. To reheat within the microwave, be sure to’re working with refrigerated (not frozen) leftovers. Use 30-second increments to forestall overcooking and maintain the enchiladas from getting mushy. Simply warmth, examine, and repeat till sizzling!
What to serve with steak enchiladas
- Rice and/or beans. Mexican rice is a basic facet for enchiladas, complementing the wealthy sauce. In order for you a brisker twist, I like to recommend cilantro lime black bean rice with a zesty lime kick.
- Mexican-style corn. You might have many choices right here beginning with Mexican Avenue Corn (Elote) – which is principally grilled (or in any other case cooked) corn on the cob, smothered in mayo, cheese, lime, and chili powder. You too can attempt my Mexican corn dip as a facet, or a crowd-pleasing Mexican road corn pasta salad.
- Recent Salad. Go together with a easy salad that includes recent veggies, resembling tomatoes, avocado, or corn to steadiness the heartiness of the enchiladas. I like to recommend these 2 favorites of mine:
- Corn, Tomato, and Spinach Salad with Creamy Pesto Dressing
- Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing
Different Mexican-style meals you may like
- Vegetarian Enchiladas with Butternut Squash, Black Beans, and Bell Pepper
- Pan-Seared Steak Tacos with Mango Salsa and Spicy Cilantro-Lime Crema
- Mexican Floor Beef
- Mexican Rooster Pasta
- Mexican Avenue Corn Black Bean Rooster Bake
Steak Enchiladas
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Substances
- 1 lb tri tip steak it’s also possible to use flank steak or skirt steak
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 small onion diced
- 7 oz delicate diced inexperienced chiles
- 15 oz white navy beans rinsed and drained
- 15 oz crimson enchilada sauce medium warmth
- 8 oz pepper jack cheese
- 8 medium tortillas corn, flour, almond, or cassava
- â…“ cup pine nuts toasted
- 4 inexperienced onions chopped
- ½ cup recent cilantro chopped
- 1 avocado sliced
Directions
Prepare dinner the steak:
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Preheat the oven to 375 F.
Season the steak with chili powder, cumin, and salt. In a big, high-sided skillet (12-in diameter) over medium warmth on the stovetop, add olive oil and sear the steak for about 5 minutes whole, flipping as soon as. Take away the steak from the skillet, slice it into skinny strips (about 1.5 inches lengthy and 0.5 inches thick), and return the sliced steak to the skillet. Prepare dinner for one more 2 minutes till simply cooked by. Take away the steak from the skillet to a deep bowl and put aside.
Put together the crimson enchilada sauce base:
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In the identical skillet, sauté the diced onion for two minutes till softened. Add diced inexperienced chiles and the drained white beans, stirring to mix. Pour in half of the enchilada sauce and blend nicely.
Assemble the enchiladas:
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Take a tortilla, place cooked steak strips lengthwise within the middle, and roll it up. Place the rolled tortilla seam-side down within the skillet with the enchilada sauce. Repeat this course of with the remaining tortillas and steak.
Bake:
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Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded pepper jack cheese over the enchiladas and the encircling sauce. Bake in a preheated oven at 375°F for 20-Half-hour, or till the cheese is melted and the sauce is bubbly.
Toast the pine nuts:
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Whereas the enchiladas bake (or upfront), toast the pine nuts on a small baking sheet at 350°F for about 5 minutes or till calmly golden. Watch them fastidiously because the nuts burn rapidly.
Garnish:
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As soon as baked, prime the enchiladas with toasted pine nuts, chopped inexperienced onions, recent cilantro, and sliced avocado. Serve sizzling and revel in!
Vitamin
