Steak Enchiladas with Cheesy Oven-Baked Mexican Flavor Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the enchiladas later.
- 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.
- Sauté Onion: In the same skillet, add the diced onion and sauté for 2–3 minutes until soft to develop flavor.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20–25 minutes, or until the cheese is fully melted, bubbly, and golden.
- 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
