These creamy, saucy steak enchiladas come collectively in simply Half-hour, multi functional skillet! Thinly sliced steak is completely seasoned with chili powder and cumin, whereas the purple 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 certain to turn into a household favourite! It is also the right manner 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 once you want a fast weekend dinner! In simply Half-hour, you’ve got a hearty, scrumptious dish on the desk. With every part cooked in a single pan, cleanup is tremendous easy.
- Effectively-Balanced Meal. These enchiladas are a whole 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 chew you get a lot taste, due to the melty pepper jack cheese, your favourite purple enchilada sauce, loads of seasoning, and zesty inexperienced chiles.
- Nice for Leftovers. The steak enchiladas hold effectively within the fridge for as much as 4 days, they usually’re simply as tasty the subsequent day. Plus, you’ll be able to freeze them for as much as a month—so it’s a really perfect make-ahead meal.
The elements 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. Full of fiber and protein, white beans are a improbable addition to enchiladas. I used budget-friendly canned navy beans. Simply remember to rinse them underneath 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 gentle inexperienced chiles. Should you want extra warmth, be happy to swap them out for the new selection.
- Tortillas. Select tortillas which might be about 7-8 inches in measurement – they’ll slot in most cooking pans. You should use corn tortillas, grain-free almond flour ones, grain-free cassava flour tortillas, or common flour tortillas.
- Pink enchilada sauce. I used store-bought – it saves time and is usually simply as tasty as do-it-yourself.
- Pepper Jack cheese provides a melty, barely spicy contact to the dish.
- Pine Nuts. As soon as the steak enchiladas have been completed, I topped them with toasted pine nuts. They add a pleasant crunch and a refined nutty taste that goes effectively with the remainder of the elements. 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.
How one can make steak enchiladas
1. Cook 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 completed. 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 effectively. Stir in half of the enchilada sauce.
3. Assemble: Place steak strips within the heart of every tortilla, roll them up, and prepare 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 prematurely), toast pine nuts on a small baking sheet at 350°F for about 5 minutes till golden, watching intently to stop burning.
7. Garnish and Serve: Prime baked enchiladas with toasted pine nuts, chopped inexperienced onions, recent cilantro, and sliced avocado. Serve sizzling and luxuriate in!
Variations and substitutions
- Change up the protein by making an attempt shredded hen, rotisserie hen, cooked floor beef, shredded pork, and even turkey.
- What beans can you utilize in steak enchiladas? Black beans, pinto beans, cannellini beans, white navy beans, and chickpeas (garbanzo beans) are all improbable selections. Simply remember to rinse and drain them effectively earlier than including to the dish.
- Wish to pack in additional veggies? This recipe is nice for cleansing out the fridge. Attempt including chopped broccoli, bell peppers, mushrooms, spinach, or kale.
- Canned veggies are additionally a helpful addition in case you’re wanting to make use of up pantry staples. Corn, inexperienced beans, peas, or carrots will add further 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 you can even use milder cheese, comparable to cheddar, Monterey Jack, shredded mozzarella, and queso fresco. You may as well combine and match cheeses for taste and texture.
- Garnish. I used chopped inexperienced onions, chopped cilantro, and sliced avocado. You may as well add a dollop of bitter cream or Mexican crema. Pickled Jalapeños or Salsa additionally make an amazing garnish.
Storage and reheating ideas
- Fridge. Preserve 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 superbly and are excellent for once you want a fast meal.
- Reheating within the Oven. For the perfect outcomes, reheat your refrigerated enchiladas in a preheated oven at 350°F for about 20 to Half-hour. Should 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 control them to verify they’re fully reheated by way of.
- Reheating within the Microwave. To reheat within the microwave, be sure to’re working with refrigerated (not frozen) leftovers. Use 30-second increments to stop overcooking and hold the enchiladas from getting mushy. Simply warmth, verify, 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 have got 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 may as well attempt my Mexican corn dip as a facet, or a crowd-pleasing Mexican avenue corn pasta salad.
- Contemporary Salad. Go together with a easy salad that includes recent veggies, comparable to 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 would possibly 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 you can even 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 gentle diced inexperienced chiles
- 15 oz white navy beans rinsed and drained
- 15 oz purple enchilada sauce medium warmth
- 8 oz pepper jack cheese
- 8 medium tortillas corn, flour, almond, or cassava
- ⅓ cup pine nuts toasted
- 4 inexperienced onions chopped
- ½ cup recent cilantro chopped
- 1 avocado sliced
Directions
Cook 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 complete, 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. Cook dinner for one more 2 minutes till simply cooked by way of. Take away the steak from the skillet to a deep bowl and put aside.
Put together the purple 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 effectively.
Assemble the enchiladas:
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Take a tortilla, place cooked steak strips lengthwise within the heart, 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 encompassing 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 prematurely), toast the pine nuts on a small baking sheet at 350°F for about 5 minutes or till evenly golden. Watch them fastidiously because the nuts burn shortly.
Garnish:
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As soon as baked, high the enchiladas with toasted pine nuts, chopped inexperienced onions, recent cilantro, and sliced avocado. Serve sizzling and luxuriate in!
Diet
