Who doesn’t love an easy and quick dinner. Especially if that easy and quick dinner is enchiladas! This Easy Enchiladas with Steak and Cheese recipe is similar to one we’ve made for many years. The other recipe uses ground beef, which is really good, but using thinly sliced steak instead, takes the old recipe to a whole new level.
We added a little side salad to enhance the steak enchiladas. The salad had sweet cherry tomatoes, an avocado and, of course, some fresh Jalapenos. The avocado adds a nice flavor that really compliments this dish. Top the Enchiladas with some Cotija cheese and cilantro or green onions. The Cotija cheese is similar to Feta, but not as salty. It adds great texture and really blends with the flavors of the sauce, corn tortillas, and steak. If you don’t have the Cotija cheese, just use a little sour cream, it’s also really yummy!!!
How to make Easy Enchiladas with Steak and Cheese
We purchased thinly sliced steak meat. This way, I didn’t have to try to thinly slice the meat, and since it’s thinly sliced, it takes less than five minutes to cook the steak. If you can’t find thinly sliced steak just cut it into small bite size cubes. I took the thin sliced steak meat and cut it into about 1 inch long size pieces. Place the steak in a sauté pan. When the steak starts to cook, add the seasoning; Cumin, Garlic Powder, Salt and Cayenne Pepper (The Cayenne Pepper is optional) to the meat. Add 1/4 Cup of water to keep the spices from sticking to the pan. It will only take about 5 minutes to cook the steak. When the steak is done take it off the heat and let cool for a few minutes.
Remove the corn tortillas from the package. Chop the onions, grate the cheese and pour the enchilada sauce into a large bowl.
Dip the corn tortilla into the enchilada sauce. Place the tortilla into a casserole dish, add the cooked steak, chopped onions and cheese. Roll the corn tortilla and place seam side down into the casserole dish. Continue this process until all the tortillas are in the casserole dish.
Pour the remaining enchilada sauce over the tortillas in the casserole dish. sprinkle the top with the remaining shredded cheese. Cover the casserole dish with foil and bake in a 350 degree oven for 30 minutes or until cheese is melted.
Remove the foil and bake for an additional 15 minutes to completely melt the cheese and to get some “crunches” on the sides. Everyone loves the crunchy pieces!!!!
Easy Enchiladas with Steak and Cheese
- 1 1/2 Pounds Steak
- 28 Ounces Enchilada Sauce
- 1 Medium Onion
- 1 teaspoon Garlic Powder
- 1 teaspoon Cayenne Pepper Optional
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 12 Ounces Colby Jack Cheese
Slice steak into small bite size pieces. We purchased a thinly sliced steak and cut it into small pieces. (The kind of steak used to make a Philadelphia cheese steak sandwich.)
Preheat Oven 350 degrees. Chop Onions.
Measure out the spices (Garlic Powder, Cayenne Pepper, Salt, Cumin) and mix together.
Cook the steak in a saute pan. Add the spices when the steak starts to cook. Add 1/4 Cup of water to the pan. This will keep the spices from sticking to the pan. When the steak is done remove from the heat and let cool for a few minutes.
Dip a corn tortilla into the enchilada sauce. Coating it on both sides
Place the tortilla in a casserole dish
Add a small layer of cooked steak to the tortilla
Add about a tablespoon of onion on top of the steak
Add a couple tablespoons of the cheese on top of the onions
Roll the tortilla and place seam side down in the casserole dish
Repeat this process until all the steak is used. Fill up the casserole dish and place a couple of enchiladas along the side of the dish.
Pour the remaining enchilada sauce over the corn tortillas
Sprinkle the remaining cheese on top of the enchiladas
Cover the enchiladas with foil. Bake in a preheated oven for 25 minutes
Remove the foil and bake uncovered for 15 minutes