Steak Enchiladas

Steak Enchiladas

I had a leftover grilled steak so I decided to make Steak Enchiladas.  Nice and easy.  You can buy enchilada sauce, but I like to make my own. 


1 Bunch Cilantro

1 Cup Sour Cream

8 Ounces Red Salsa

8 Ounces Green Salsa (Salsa Verde)

1 Extra Large Grilled Steak

1 Sliced Red Onion

12 Flour Tortillas (6 inches)

3 Cups Enchilada Sauce

3 Cups Shredded Sharp Cheddar Cheese

Preheat oven to 350° F. Slice the grilled steak and the red onion and set aside.  Making the sour cream mixture is easy.  In a food processor or blender, combine the cilantro, sour cream, red salsa and 4 ounces of the green salsa. Pulse until you have a good puree, pour into a medium size bowl and set aside.  In a separate medium size bowl combine the sliced grilled steak and the rest of the green salsa and mix well.  You will need a 9×13” baking dish or a large baking dish.  Pour the sour cream mixture at the bottom of the baking dish to coat.  Evenly distribute the steak mixture between the 12 flour tortillas.  Roll up the filled tortillas and put seam side down in the baking dish.  Pour the enchilada sauce over the top of the rolled tortillas.  Top with the shredded cheese and cover with foil.  Bake for 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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