Steak Enchiladas
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.
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Rocky River
Steak Enchiladas
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
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
Fresh cilantro, for serving
Diced avocado, for serving
Lime wedge, for serving
Directions
- 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.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Directions
- 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.
