Beef Steak Enchiladas
Imagine a dish that perfectly combines tender, slow-cooked beef with the vibrant flavors of Mexican cuisine. Beef Steak Enchiladas are not just a meal; they are a comforting experience that brings family and friends gathered around the table. The robust pasilla chile sauce, tangy cheese, and soft tortillas create a mouthwatering sensation that everyone will adore. Perfect for game nights, family gatherings, or even a cozy weeknight dinner, these enchiladas will surely become a staple in your kitchen. With every bite, your taste buds will dance with delight!
This recipe allows you to savor the rich, hearty flavors that emerge from slow-cooking the beef, wrapped lovingly in a tortilla and smothered in sauce and cheese. It’s easy enough for novice cooks but offers a gourmet experience that will impress your guests. Get ready to bring the fiesta home with this delightful dish!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 lbs slow-cooked chuck
- 8 corn tortillas
- 2 cups pasilla chile sauce
- 2 cups shredded cheese
- 1/2 cup chopped onions (optional)
- 1/4 cup chopped cilantro (optional)
Gather your key ingredients for this delicious enchiladas recipe.
Directions
- Preheat your oven to 350°F (175°C).
- Shred the slow-cooked chuck and set aside.
- Heat tortillas in a skillet until warm and pliable.
- Place a portion of the shredded beef onto each tortilla. Sprinkle with onions and cilantro if using, and roll up tightly.
- Place the rolled tortillas in a baking dish seam-side down.
- Pour pasilla chile sauce evenly over the rolled tortillas.
- Sprinkle shredded cheese generously over the top of the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy your carne asada enchiladas!
Tips & Variations
- Ingredient substitutions: You can substitute the chuck with shredded rotisserie chicken or black beans for a vegetarian option.
- Optional variations: Add diced bell peppers or zucchini to the filling for extra veggies, or try a different type of cheese like Monterey Jack or pepper jack for a spicy kick.
- Storage or reheating tips: These enchiladas can be stored in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or until heated through.
Recipe Information
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 4-6
- Difficulty level: Easy
Beef Steak Enchiladas
Ingredients
Main Ingredients
- 2 lbs slow-cooked chuck You can substitute with shredded rotisserie chicken or black beans for a vegetarian option.
- 8 pieces corn tortillas Heat in a skillet until warm and pliable.
- 2 cups pasilla chile sauce
- 2 cups shredded cheese Can use Monterey Jack or pepper jack for a spicy kick.
- 1/2 cup chopped onions Optional ingredient.
- 1/4 cup chopped cilantro Optional ingredient.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Shred the slow-cooked chuck and set aside.
- Heat tortillas in a skillet until warm and pliable.
- Place a portion of the shredded beef onto each tortilla. Sprinkle with onions and cilantro if using, and roll up tightly.
- Place the rolled tortillas in a baking dish seam-side down.
- Pour pasilla chile sauce evenly over the rolled tortillas.
- Sprinkle shredded cheese generously over the top of the sauce.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy your carne asada enchiladas!