Amazing creamy steak enchiladas dinner will make a perfect weekend dinner in about 40 minutes. Steak Enchiladas made with thinly sliced steak, sauteed with onions and peppers, and topped with delicious jalapeno cilantro cream sauce and lots of cheese!
STEAK ENCHILADAS
I LOVE Enchiladas. There is something about juicy meat and cheese wrapped in a tortilla and baked with sauce and more cheese!! I make my Chicken Enchiladas all the time but I wanted to make something different with them last time.
I was thinking beef, using ground beef, at first but then I saw this perfect looking steak at the store and it called for me. You know that when ingredients call for you…you listen!
It was right! It wanted to be in my enchiladas and it turned out amazing.
This Jalapeno Cilantro Cream Sauce is wonderful too. It would go very well with other dishes too. First of all, it would be great with some white chicken enchiladas. Second, it would be nice over grilled chicken breast and even pasta.
SOME MORE ENCHILADA RECIPES TO TRY:
Easy Beef Enchiladas from Recipe Girl
Avocado Chicken Enchiladas from Six Sister’s Stuff
Cream Cheese Chicken Enchiladas from Cinnamon Spice and Everything Nice
Butternut Squash Black Bean Enchiladas from Ambitious Kitchen
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Steak Enchiladas with Jalapeño Cilantro Cream Sauce
Ingredients
- 1.25 lb eye of round steak
- 1 green bell pepper
- 1 small yellow onion
- Salt white pepper
- 1/4 tsp cumin
- Sauce:
- 1 Tbsp vegetable oil
- 2 jalapenos seeded and minced
- 3 cloves of garlic minced
- 2 cups of heavy cream
- 1/3 cup of sour cream
- 1/2 cup shredded Monterrey Jack cheese
- salt white pepper
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 Tbsp minced cilantro
- Enchiladas:
- 7-8 flour tortillas
- 4 oz Monterrey Jack cheese shredded
- More cheese for topping Optional
- Cilantro for topping Optional
- Jalapeno for topping Optional
Instructions
- Sauce:
- In a small sauce pot, heat up oil over medium heat and saute minced jalapeno and garlic until fragrant. Add heavy cream and sour cream and whisk until all smooth. Bring to a low boil and add cheese, salt, white pepper, chili powder and cumin. Stir well and cook for a couple of minutes. Stir in cilantro and take off heat.
- Slice steaks as thin as you can. Slice onions and bell pepper thin too.
- In a medium cooking pan, heat up some oil and add steak onion and peppers. Season with salt, white pepper and cumin. Cook until steak is done.
- Preheat oven to 350.
- Spread some sauce over the bottom of a baking dish (9x13 casserole dish or any large enough to hold 7-8 enchiladas).
- Spread some shredded cheese on one side of tortilla and spread some steak mixture over cheese. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and steak.
- Pour remaining sauce over enchiladas and top off with some shredded cheese.
- Bake for 17-19 minutes.
- Top off with some more cilantro and jalapenos if you wish.
Notes
Nutrition
Tonia says
Okay…now I’m going to be crazing this all day long!
lyuba says
I hope you’ll get to satisfy that craving soon! Thank you, Tonia 🙂
Marisa Franca @ All Our Way says
It does look amazing and delicious. I think it would be running an extra three miles just enjoy all the cheesy wonder. Your photos are also amazing — like usual. Our beef enchiladas have jalapenos and yellow cheese. Your recipe is a great variation.
lyuba says
Thank you so much, Marisa! I think the extra miles would be worth it 😉
Erin @ The Spiffy Cookie says
Sadly I have never made enchiladas with steak. Apparently I am missing out!
lyuba says
You are! I hope you’ll give them a try soon, Erin! Thank you 🙂
Liz says
Your recipes are all great – love them all. Thank you.
lyuba says
Awe, thank you, Liz!!
Kim says
This is one of my favourite Pinterest recipes that I have tried!!!! Super DELICIOUS!
LyubaB says
Thank you so much, Kim! That makes me so happy! 🙂
Lori Hart says
Found this mouthwatering recipe teasing me from my inbox this morning. These look so good! I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Here is the link http://bit.ly/1uibs9N
Cheers,
Lori
lyuba says
Thank you, Lori 🙂
Chris @ Shared Appetite says
This looks incredible!!! LOVE enchiladas and these bad boys are calling my name! Pinning 🙂
lyuba says
Wow, you can hear it all the way from here, they must be calling pretty loud 😉
Thank you, Chris!
gulraiz daniel says
Hy thanks for this but i want alapino white sauce
Nancy says
Well rounded recipe, hits all of the taste buds. I love it!
lyuba says
Thank you so much, Nancy!
Julie @ This Gal Cooks says
I love enchiladas, too. And any type of Mexican food, for that matter. You stole my heart with these enchiladas, Lyuba. ♥︎
lyuba says
Awe, thank you, Julie!!
Denise Reppen says
Made these today and they were amazing! Nice change after eating turkey the last few days. I didn’t have enough jalapeños so I added pepperjack cheese an melted it in the sauce to make it even cheesier! My best enchiladas I have ever made.
lyuba says
I’m so happy to hear that, Denise!! So glad you liked them 🙂
Thank you!
Jessica Willard says
Was thinking of putting this sauce over shrimp tacos, would it be strange to dd some tomatillos to the sauce? Thank you 🙂
lyuba says
Hi Jessica,
Not at all! The only thing I would recommend is to saute the tomatillos first and add them once the sauce is done. You can finely dice tomatillos and saute. Add straight to the sauce or to the taco.
I hope you enjoy it!
Thank you 🙂
Joanna B says
This was amazing! I made this without the jalapeños( I have a 5 yr old). I can not believe I have never had this! I am very proud of this dish. Thank you so much for sharing!
Crystal says
Hello. I was wondering if I could make this ahead of time, and then put in the oven when ready to serve? I didn’t know if the sauce would make the tortillas soggy. Sounds like a great recipe, thank you!
lyuba says
Hi Crystal!
I wouldn’t recommend making it too far ahead of time because of the sauce. The sauce will make tortillas soggy if it sits too long, but not to the point where it falls apart. Some people may not mind the soggier tortilla thought. I’ve reheated leftover enchiladas before and it wasn’t too bad. It’s really up to you but it might be too soggy for your taste 🙂
Karen Clark says
Hi – this recipe looks amazing – I was wondering if it could be frozen and then go from freezer to oven
Thanks
Karen
lyuba says
Hi Karen!
You may be able to freeze it without the sauce and just add the sauce later. Cream based sauce doesn’t always behave when frozen and defrosted and might separate on you. Also, depending on the steak, it might be overcooked when reheating since it was cooked already before freezing. You can always give it a try, I’d definitely leave the sauce off until reheating thought 🙂
B Violet says
Good sauce, but not enough of it. Would double it next time and add more cheese.
lyuba says
Thank you! Yes, if you like it sauce, definitely double it 🙂
(I enjoy extra sauce myself from time to time!)
Candice says
I am making these tonight! Already decided and it’s only 7:15 a.m. I made slow cooker steak and cheeses a couple days ago and have left over chuck roast shredded up. I hope that will work just fine. Your pictures really are amazing.
Candice says
Ps: I did make them last night and they were wonderful a definite make again recipe. Thank you for sharing!!
LyubaB says
Candice, I am so happy you liked it!
John says
Any guess on calories for one of the enchiladas. Have made them twice now – quite yummy.
LyubaB says
Thank you, John! I am so glad you like them! I have updated the nutrition facts for this through my recipe maker and you can snow see that by scrolling up. They are about 232 for each enchilada.
Karen says
Made this for Cinco de Mayo and it turned out fantastic! Thank you for this recipe!
LyubaB says
I am so glad you liked them, Karen! Thanks for taking the time to let me know!
Angie says
DELICIOUS! I did not take the seeds out of the jalapeños because our family likes things hot and it wasn’t hot at all , excellent recipe! Thank you !!
LyubaB says
I am so glad you liked it, Angie!