Who would not love a simple and fast dinner. Especially if that straightforward and fast dinner is enchiladas! This Easy Enchiladas with Steak and Cheese recipe is just like one we have made for a few years. The different recipe makes use of floor beef, which is admittedly good, however utilizing thinly sliced steak as a substitute, takes the outdated recipe to an entire new stage.
We added slightly facet salad to reinforce the steak enchiladas. The salad had candy cherry tomatoes, an avocado and, in fact, some contemporary Jalapenos. The avocado provides a pleasant taste that actually compliments this dish. Top the Enchiladas with some Cotija cheese and cilantro or inexperienced onions. The Cotija cheese is just like Feta, however not as salty. It provides nice texture and actually blends with the flavors of the sauce, corn tortillas, and steak. If you do not have the Cotija cheese, simply use slightly bitter cream, it is also actually yummy!!!
How to make Easy Enchiladas with Steak and Cheese
We bought thinly sliced steak meat. This means, I did not need to attempt to thinly slice the meat, and because it's thinly sliced, it takes lower than 5 minutes to cook dinner the steak. If you possibly can't discover thinly sliced steak simply lower it into small chew measurement cubes. I took the skinny sliced steak meat and lower it into about 1 inch lengthy measurement items. Place the steak in a sauté pan. When the steak begins to cook dinner, add the seasoning; Cumin, Garlic Powder, Salt and Cayenne Pepper (The Cayenne Pepper is optionally available) to the meat. Add 1/4 Cup of water to maintain the spices from sticking to the pan. It will solely take about 5 minutes to cook dinner the steak. When the steak is completed take it off the warmth and let cool for a couple of minutes.
Remove the corn tortillas from the package deal. Chop the onions, grate the cheese and pour the enchilada sauce into a big bowl.
Dip the corn tortilla into the enchilada sauce. Place the tortilla right into a casserole dish, add the cooked steak, chopped onions and cheese. Roll the corn tortilla and place seam facet down into the casserole dish. Continue this course of till all of the tortillas are within the casserole dish.
Pour the remaining enchilada sauce over the tortillas within the casserole dish. sprinkle the highest with the remaining shredded cheese. Cover the casserole dish with foil and bake in a 350 diploma oven for half-hour or till cheese is melted.
Remove the foil and bake for an extra quarter-hour to utterly soften the cheese and to get some "crunches" on the perimeters. Everyone loves the crunchy items!!!!
Easy Enchiladas with Steak and Cheese
Ingredients
- 1 1/2 Pounds Steak
- 28 Ounces Enchilada Sauce
- 1 Medium Onion
- 1 teaspoon Garlic Powder
- 1 teaspoon Cayenne Pepper Optional
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 12 Ounces Colby Jack Cheese
Instructions
- Slice steak into small chew measurement items. We bought a thinly sliced steak and lower it into small items. (The form of steak used to make a Philadelphia cheese steak sandwich.)
- Preheat Oven 350 levels. Chop Onions.
- Measure out the spices (Garlic Powder, Cayenne Pepper, Salt, Cumin) and blend collectively.
- Cook the steak in a saute pan. Add the spices when the steak begins to cook dinner. Add 1/4 Cup of water to the pan. This will maintain the spices from sticking to the pan. When the steak is completed take away from the warmth and let cool for a couple of minutes.
- Dip a corn tortilla into the enchilada sauce. Coating it on each side
- Place the tortilla in a casserole dish
- Add a small layer of cooked steak to the tortilla
- Add a few tablespoon of onion on prime of the steak
- Add a pair tablespoons of the cheese on prime of the onions
- Roll the tortilla and place seam facet down within the casserole dish
- Repeat this course of till all of the steak is used. Fill up the casserole dish and place a few enchiladas alongside the facet of the dish.
- Pour the remaining enchilada sauce over the corn tortillas
- Sprinkle the remaining cheese on prime of the enchiladas
- Cover the enchiladas with foil. Bake in a preheated oven for 25 minutes
- Remove the foil and bake uncovered for quarter-hour
- Enjoy!!!!!
Nutrition
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