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 of 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.
CLICK HERE TO PIN IT!
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.
More Enchilada Recipes To Try
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 garlic cloves minced
- 2 cups heavy whipping cream
- 1/3 cup 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 large 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 (9×13 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
Meg says
Can you make this ahead of time?
Rachel says
This is delicious five stars all around! So easy to make and my husband love it! Was great served with roasted Brussels sprouts! Will definitely keep this in my favorites!
Jude Horsley says
Great recipe plenty of flavor my family goobled the entire dish up that was supposed to last two days
LyubaB says
Haha well, you will have to make more! 😉
Marcy says
This is excellent! I really like the jalapeño sauce. I was afraid it would be way too spicy with 2 large jalapeños. It wasn’t at all. It was actually quite mild. And the steak and veggies part was very well flavored also. Thanks for sharing the recipe!! We will have this again!!
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!
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!
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.
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!
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.
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!)
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 🙂