In this dish for steak enchiladas, corn tortillas are cooked before being stuffed with sautéed meat, onion, and chili peppers. It has Cheddar cheese, tomato sauce, sour cream, green onions, and green peppers on top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 cup chopped onion
- 1 pound sirloin steak, cut into bite size strips
- 1 teaspoon minced garlic
- 2 (7 ounce) cans diced green chile peppers
- 4 cups tomato sauce, divided
- 2 teaspoons chili powder
- 1 (12 ounce) package corn tortillas
- ½ cup fresh salsa
- ¾ cup chopped black olives, drained
- 2 cups shredded Cheddar cheese
- ½ cup sour cream
- ⅓ cup chopped green onion
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
- In a skillet over medium heat, sauté onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until meat is no longer pink. Pour in tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
- Spoon a little of meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese, and olives. Fold tortilla up and place in the prepared casserole dish. Repeat for remaining tortillas using up all of meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
- Pour other half of tomato sauce and sour cream over all of tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
- Bake 30 minutes in the preheated oven, or until hot and bubbly.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 8 g |
| Protein | 32 g |
| Saturated Fat | 15 g |
| Sodium | 2266 mg |
| Sugars | 12 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Added seasonings to make it taste less like just tomato sauce
Had a great taste, but I made it into a enchilada lasagna instead. Family loved it.
This was delicious! I used a bean and corn salsa as well as the tomato sauce and put in some oregano, parsley, cumin and chili powder. I served it with chopped cilantro, more chopped ripe olives and a side of chopped iceberg lettuce. Will make this again for sure.
Love it! only change i made was that i used enchilada sauce instead of the tomato/chili powder option! oh and i left out the black olives, our family doesn’t like them! Turned out awesome!! will definitely make again!
Turned our pretty well! We used sirloin steaks cut into small bite sized cubes instead of strips but did everything else as directed. I didn’t add sour cream to the dish but I FORGOT to put salsa inside the tortillas and I didn’t feel like the tomato sauce and cheese were enough of a topping so of course the top was crispy and dried out a little bit. But the inside was wonderful and everything tasted just fine once we topped it with salsa and sour cream. A good meal that my family seemed to enjoy so I will be keeping it on my list 🙂
We loved this recipe! We used ground beef and green enchilada sauce. It was easy and so tasty! We will make it again!
Thank you for this recipe. It turned out great and I will make again! I used ground beef, omitted the olives and added corn. I took the advice of others a used half tomato sauce/half red enchilada sauce. Everyone had seconds!
I made it it was great will made again
very easy recipe, and good too.
Yum! I used flour tortillas and mild green chile sauce and lottsa cheddar cheese! Delicious! Great for freezing individual serving to heat later too!
This was wonderful! I made it with beef fajitas, enchilada sauce instead of tomato sauce, flour tortillas, and one can of green peppers. My husband does not ever order enchiladas out but he really loved these!!!
ok. quick and easy. good for when you have cheap steak you need to get rid of.
Ive cooked this recipe twice now, once by the book which was good but I felt the prep time took to long. The second time I changed a couple things. First get rid of the salsa….the recipe already has tomato sauce and chili peppers. The salsa is unnecessary so save your time and money. I also seasoned the beef,onions, and garlic while they sauteed. Thirdly dont waste your time rolling each individual enchilada (too messy and time consuming) Just layer the casserole like lasagna. Meat mix,tortilla,cheese green onion olives,tortilla,meat mix,tortilla,sourcream,cheese green onion olives. Cover with foil and bake for 30min, remove foil and broil for 3-4 min till cheese has that nice caramelized bubble.
I fixed this recipe for the super bowl and it was great. But my one problem with it was it took 3 hours of prep time instead of the stated 15 minutes, and the cook time was 1 hour unstead of the 30 minutes. The 4 cups of tomatoe sauce also made it a little soggy, the 2 teaspoons made it a little to spicy. The next time I cook this I will change some of the ingredients and let you know how it turns out.
Did a little changing after reading reviews. I seasoned my sirloin with blackened seasoning and grilled it, then sliced it THIN and added taco seasoning and cumin. THEN Added some salsa, a can of green enchilada sauce, onion chips (because I grilled meat and did not cook in pan) and some chilis.I combined that with some cheese in FLOUR tortillas and topped it off with canned red enchilada sauce and cheese. It ROCKED THE HOUSE. I should probably submit as separate recipe since I really did my own thing…lol But the steak made it really special. I did get a lot of rave comments.
I used flour b/c of previous comments, I used 1 1/2 c of onions, handful of chopped cilantro and some black beans. I agree w/ previous comment about liquid, next time I will use 1 cup of tomato sauce divided and 2 cups salsa divided….maybe even just salsa. We also didn’t do chili’s (kids not fans) and only topped it w/ olives (kids not fans). It was good, but I think it was b/c of the addition of the cilantro and salsa, otherwise I think it wouldve been a bit bland
Chris.s favorite-fry the tortillas and use taco sauce instead of tomato sauce
pretty good but have had better
Good flavor but way too much liquid. I even left out a full cup and a half of tomato sauce and it was still to runny. Will try another recipe for my next enchiladas.
This could be an excellent recipe. I’m not sure if it was the brand I bought or what, but my corn tortillas just fell apart during baking and it turned out to be more of an enchilada mush. However, next time I’d use flour tortillas and I think we’d be ok. The flavors are all there, but for some reason it all got lost in the mushy tortillas.
Given that i used turkey instead of beef, i think they turned out very well. However, i thought it lacked a little flavor. Next time I will add some fresh cilantro to the meat mixture and garnish them with it as well.