The whole family will love these steak enchiladas. As well as tasting amazing, they make a filling and nutritious meal that’s quick enough to put together after work.
Why you’ll love it
Using a tasty cut of beef and just a few more ingredients, steak enchiladas come together in next to no time. I use black beans in these but you could just as easily swap them for corn or even capsicum (bell pepper).
There are a few minutes of cooking on the stove top, then the whole lot goes into the oven to finish allowing you to sit and relax for a bit.
I use lean porterhouse steak (sirloin steak) coated in spices then fried just a couple of minutes each side to get that spice crust – it adds flavour and texture. The steak is not cooked all the way through at this stage as it will finish cooking in the oven.
Ingredients in steak enchiladas
A few simple ingredients and spices you likely have on hand are all you need for this easy dinner.
Detailed quantities and instructions in the recipe card below.
- Steak: I use lean porterhouse steak / sirloin steak in this as it has that wonderful balance of both flavour and texture but many cuts of beef will work here. You could use rump steak, strip or flank steak too and they’re all cooked in the same way.
- Tortillas: I use flour tortillas in this recipe. You can use corn if you prefer. The ones I use are roughly fajita sized tortillas or large taco size but the size doesn’t really matter. Choose the ones you like, then fill them and arrange them into your casserole dish.
- Cheese: The best cheese for enchiladas is a good melting cheese that you enjoy. Mexican blend works lovely, but I stick with a good full fat cheddar. Please shred it yourself as the pre-shredded varieties have additives in them.
- Black beans: I love adding canned black beans to these enchiladas for flavour, texture and added nutrition. The fact that they just need to be drained and rinsed makes them quick and easy. You could swap them for corn or even for some capsicum / bell pepper.
- Enchilada Sauce: I use a store-bought enchilada sauce because we’re going for weeknight simplicity here. I like one that’s a little chunky. A good chunky salsa works too.
- Onion and garlic: Fresh onion and fresh garlic add flavour to your enchiladas.
- Spices: We get that classic Mexican flavour from a small group of spices – salt, paprika, cumin, cayenne and black pepper.
If you have taco seasoning on hand, feel free to use that to spice the steak. I like to serve my enchiladas with coriander (cilantro), jalapeno slices and lime wedges.
Handy tools to have
- A non-stick frying pan or skillet is perfect.
- A 9×13 casserole dish.
How to make it
Steak enchiladas are very easy to make. Sear the steak, cook the onions, roll it all up in tortillas with sauce and cheese and bake.
Detailed quantities and instructions in the recipe card below.
- Season the steak: Mix together the spices and coat the steak well (photo 1).
- Sear the steak: On high heat, cook the steak just for 1-2 minutes on each side. You don’t want to cook it through, just get a nice crust on the outside (photo 2).
- Cook the filling: Now saute some onions and garlic, before adding black beans and some of the sauce (photo 3). Slice up the steak and add that as well (photo 4), mixing well to combine everything.
- Assemble: Divide the mixture among 8 tortillas (the quantity will depend on the size of your tortillas) then add a touch of cheese and roll them up. Arrange them in your casserole dish (photo 5).
- Finish and bake: Finally, top with the rest of your sauce and then scatter over the cheese (photo 6). Bake for around 25 minutes until the cheese is nice and gooey.
Tips and tricks
- Which tortillas? You can use whichever tortillas you like. If using small tortillas, you’ll need more than 8 since you won’t be able to fit in as much filling. I use flour tortillas that are roughly 8 inches wide. You can even use gluten-free tortillas.
- Don’t overcook the steak: For the initial cooking of the steak, you’re just looking to sear the outside. Don’t cook it all the way through or it may be too tough by the time you’ve baked it. Rare or medium rare is good.
What to serve with enchiladas
You could serve your steak enchiladas like I have here, with a salad of tomato and avocado in lime juice. It’s a fresh and delicious side.
Baked steak enchiladas can be stored in the fridge, covered with plastic wrap, for up to 3 days.
You can reheat them in the microwave for a couple of minutes on high, or in the oven for 10 minutes.
Yes, you can freeze these. My favourite way is to arrange the stuffed tortillas into the dish and freeze that. Once solid, top it with the sauce and cheese, cover well and freeze for up to 2 months.
They can also be frozen after baking though the tortillas tend to end up soggier this way.
Let them thaw in the fridge overnight and let the dish sit at room temperature for 15 minutes before baking as a ceramic dish may crack otherwise.
Yes, you can use leftover steak but make sure to slice it very thinly so the chunks aren’t too chewy after baking.
If you try this steak enchiladas recipe, please take a moment to leave a rating and comment below. I love hearing from you, and it helps other readers too!
More recipes you’ll love
- Savoury mince
- Easy Roasted Tomato Salsa
- Oven Baked Chicken Tacos
- Flank Steak with Chimichurri Sauce
- Beef Shish Kebabs
- Baked Salsa Chicken
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- 500 g porterhouse steak (sirloin steak) (1.1lb)
- ½ tablespoon vegetable oil
- 1 ½ teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon cayenne (or chili powder)
- ½ teaspoon ground black pepper
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 400 g tin black beans (14oz)
- 1 ½ cups enchilada sauce (375g / 13.2oz)
- 2 cups cheddar cheese, grated (don't use pre-grated / pre-shredded cheese)
- 8 flour tortillas (8 inch)
- Jalapeno, coriander (cilantro) and lime wedges to serve
- Large non-stick frying pan or skillet
- 9×13 baking dish
- Take the steaks out of the fridge 1/2 an hour before you start.
- Preheat the oven to 180C / 350F / 160C fan forced.
- In a small bowl, mix together the salt, paprika, cayenne, cumin and pepper, then sprinkle it all over the steaks.
- Heat the oil in a frying pan / large skillet over medium-high heat. Place the steaks in and let them cook until the underside has a nice crust (1-2 minutes only).
- Flip the steaks and cook for another minute. You want the steak to be rare or medium rare as it will cook more in the oven.
- Set the steak aside on a plate to rest.
- Turn the stove down to medium heat and let the pan cool for a minute. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
- Add the black beans and 1/2 cup of the enchilada sauce. Mix well to combine and cook for another minute. Remove from heat
- Slice the steak thinly and mix it through the onion and bean mixture.
- Spread 2 tablespoons of enchilada sauce over the base of a 9×13 baking dish.
- Place filling on the lower third of one tortilla and add a small pinch of cheese (keep 1.5 cups of cheese for the topping). Roll up and place in the baking dish seam side down (notes). Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top then sprinkle all over with cheese.
- Bake for around 25 minutes or until the cheese is gooey and bubbling.
- Serve sprinkled with coriander leaves and slices of jalapeno. You can add a lime wedge to the side too.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
- You can use a variety of steaks and prepare them the same way. Strip steak, flank steak and rump steak are also good.
- I find it easier to have a big workspace and lay out all my tortillas to fill at once. This way you know they all have an even amount of filling.
- Don’t use store-bought shredded cheese as it is mixed with a coating that makes it gummy when it melts. Always choose a block of cheese and shred yourself.
- You can also use corn tortillas or smaller tortillas. Any will work.
- If you have taco seasoning on hand, feel free to use that to spice the steak.
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