Steak Enchiladas
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
In my opinion, enchiladas are the ultimate comfort food. The combination of warm tortillas, a hearty, cheesy filling and warmly-spiced sauce is basically food for my soul after a long day. Plus, there is something therapeutic about the process of filling and rolling, filling and rolling.
If you’re up for a little mess, this is an easy recipe to involve the kids. Set up a three-station assembly line – Top the tortilla with sauce, fill the tortilla, and then roll the tortilla.
This recipe features steak as the main protein, in addition to black beans. I provide simple instructions for pan roasting a strip steak, but this is also a great way to use up leftover grilled or broiled steak. You’ll need about 2 cups for this recipe. And if you don’t have steak, cooked and shredded chicken breasts or thighs would be a perfect swap.
Steak Enchiladas
Servings: 4
Ingredients
- ¾-1 lb. Heinen's CARE Certified strip steak
- 1 tsp. Heinen's garlic powder
- 1 tsp. Heinen's chili powder
- ½ tsp. salt
- Black pepper
- 1 Tbsp. Heinen's olive oil
- 1 15 oz. can Heinen's black beans, drained and rinsed
- 4 oz. can diced green chilies
- 1-2 15 oz. cans enchilada sauce (based on preference)
- 8 8-inch tortillas
- 2 cups Heinen's shredded cheddar cheese
- To serve: Fresh cilantro, diced avocado, lime wedge
Instructions
- Remove steak from the refrigerator about 30 minutes before you plan to cook.
- Preheat oven to 375°F. Combine the garlic powder, chili powder, salt and a few grinds of black pepper in a small dish, then use it to coat steak on all sides.
- Heat 1 Tbsp. olive oil in a heavy oven-safe pan (cast iron works well). Once hot, sear the steak for 2 minutes on each side then transfer pan to the oven to finish cooking to your desired doneness. This takes about 8-9 minutes for medium, but will depend on the thickness of your steak and oven temperature. Remove from oven (keep the oven on) and allow to rest for 5 minutes, then cut into bite-size pieces.
- In a large bowl, combine the cooked steak, beans, green chilis and ¼ cup enchilada sauce. Spoon some enchilada sauce into the bottom of a 9×13 inch baking dish. To assemble the enchiladas, top each tortilla with 1-3 Tbsp. enchilada sauce, then spoon 1/8th of the steak and bean mixture and 2 Tbsp. of cheese down the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat this process for the remaining 7 tortillas.
- Top enchiladas with the remaining enchilada sauce, using more or less to taste, and sprinkle with the remaining cup of cheese. Bake in a preheated oven (375°F) for 20 minutes. Serve topped with cilantro, diced avocado and a lime wedge.
Thanks for sharing this recipe! We made it tonight and it was a huge hit! Definitely adding it to the rotation. 🙂
CJ, we are so happy to hear you tried this recipe and that it turned out delicious!
I made a vegan version of this tonight with Beyond steak and vegan cheddar and it was really good. I’ll definitely be making it again! Thank you ?