Steak Enchiladas with Cheesy Oven-Baked Mexican Flavor Recipe

Introduction

Steak enchiladas are a flavorful and satisfying Mexican-inspired dinner that’s perfect for family meals or entertaining. Tender steak combined with black beans, diced green chiles, and sharp cheddar cheese makes for a rich and comforting dish. Baked in a tangy red enchilada sauce, these enchiladas are sure to become a favorite.

Ingredients

• 1 ½ lbs steak (such as sirloin or ribeye)
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 4-ounce can diced green chiles, drained
• 1 15-ounce can black beans, drained and rinsed
• 1 packet taco seasoning
• 1 lime (juiced)
• 2 cups shredded sharp cheddar cheese (divided)
• 8 large flour tortillas
• 2 cups red enchilada sauce (divided)
• Fresh cilantro (for garnish, optional)

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Heat a large skillet over medium-high heat. Add olive oil, then sear the steak for 3–4 minutes per side until well browned and cooked to medium. Remove and let rest 5 minutes before dicing into bite-sized pieces.
3. Step 3: In the same skillet, add diced onion and sauté for 2–3 minutes until soft.
4. Step 4: In a large bowl, combine the diced steak, sautéed onion, green chiles, black beans, taco seasoning, lime juice, and ½ cup of the enchilada sauce. Mix until everything is coated evenly.
5. Step 5: Spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
6. Step 6: Lay out each tortilla and add a scoop of the steak mixture to the center. Sprinkle with cheddar cheese (reserve 1 cup for topping), then roll up tightly.
7. Step 7: Place enchiladas seam-side down in the baking dish. Pour remaining enchilada sauce evenly over the top, then sprinkle with the reserved cheese.
8. Step 8: Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
9. Step 9: Let rest for 5 minutes before serving. Garnish with chopped cilantro if desired.

Tips & Variations

• For extra flavor, marinate the steak in lime juice and taco seasoning for 30 minutes before cooking.
• Use corn tortillas instead of flour for a gluten-free option.
• Add diced jalapeños or hot sauce to the filling for extra heat.
• Top with sour cream or guacamole when serving for a creamy finish.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make steak enchiladas ahead of time?

Yes, assemble the enchiladas and cover them tightly with foil. Refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

What cuts of steak work best for enchiladas?

Sirloin, ribeye, or flank steak are excellent choices because they have good flavor and stay tender when cooked quickly.

Steak Enchiladas with Cheesy Oven-Baked Mexican Flavor Recipe

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★★★★★

4.6 from 83 reviews

These Steak Enchiladas are a cheesy, oven-baked Mexican dinner featuring tender seared steak, black beans, green chiles, and sharp cheddar cheese wrapped in warm flour tortillas and smothered in flavorful enchilada sauce. Perfectly balanced with fresh lime juice and optional cilantro garnish, they make a satisfying and hearty meal ready in under an hour.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak and Filling

• 1 ½ lbs steak (such as sirloin or ribeye)
• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 4-ounce can diced green chiles, drained
• 1 15-ounce can black beans, drained and rinsed
• 1 packet taco seasoning
• 1 lime (juiced)
• 2 cups shredded sharp cheddar cheese (divided)

Other

• 8 large flour tortillas
• 2 cups red enchilada sauce (divided)
• Fresh cilantro (for garnish, optional)

Instructions

1. Preheat Oven: Preheat the oven to 375°F to prepare for baking the enchiladas later.
2. Sear the Steak: Heat a large skillet over medium-high heat and add olive oil. Sear the steak for 3–4 minutes per side until well browned and cooked to medium. Remove it from the skillet and let it rest for 5 minutes before dicing into bite-sized pieces.
3. Sauté Onion: In the same skillet, add the diced onion and sauté for 2–3 minutes until soft to develop flavor.
4. Mix Filling: In a large bowl, combine the diced steak, sautéed onion, drained green chiles, rinsed black beans, taco seasoning, lime juice, and ½ cup of enchilada sauce. Mix thoroughly so all ingredients are evenly coated.
5. Prepare Baking Dish: Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
6. Assemble Enchiladas: Lay out each tortilla flat, add a scoop of the steak mixture in the center of each tortilla, and sprinkle with cheddar cheese (reserving 1 cup for topping). Roll the tortillas up tightly to enclose the filling.
7. Arrange in Dish: Place the rolled enchiladas seam-side down in the prepared baking dish. Pour the remaining enchilada sauce evenly over the top, then sprinkle with the reserved shredded cheddar cheese.
8. Bake: Bake the enchiladas uncovered in the preheated oven for 20–25 minutes, or until the cheese is fully melted, bubbly, and golden.
9. Rest and Garnish: Let the enchiladas rest for 5 minutes before serving to allow flavors to settle. Garnish with fresh chopped cilantro if desired.

Notes

• You can substitute chicken or ground beef for steak if preferred.
• For a spicier kick, add chopped jalapeños or extra green chiles.
• Use corn tortillas for a gluten-free option, but warming them first will help prevent tearing.
• Leftovers keep well refrigerated for 3 days and can be reheated in the oven or microwave.
• Feel free to add sour cream, guacamole, or sliced avocado as toppings when serving.

Keywords: Steak enchiladas, cheesy enchiladas, oven-baked Mexican dinner, steak taco recipe, enchilada sauce recipe