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These creamy, saucy steak enchiladas come together in just 30 minutes, all in one skillet! Thinly sliced steak is perfectly seasoned with chili powder and cumin, while the red enchilada sauce combines white beans, sautéed onion, garlic, and green chiles. Rolled tortillas are drenched in the flavorful sauce and topped with gooey, melted pepper jack cheese. It’s a quick and easy weeknight meal that’s sure to become a family favorite! It’s also the perfect way to use up any leftover grilled steak, grilled chicken, or rotisserie chicken!
Why You’ll Love It
- Quick & Easy – Ready in 30 Minutes. This one-pan meal is a lifesaver on busy weekdays when you need a quick weekend dinner! In just 30 minutes, you have a hearty, delicious dish on the table. With everything cooked in a single pan, cleanup is super simple.
- Well-Balanced Meal. These enchiladas are a complete meal, loaded with protein from both the steak and beans, and filled with veggies like onions, garlic, and green chiles.
- It’s a perfect blend of spicy, savory, and creamy. With every bite you get so much flavor, thanks to the melty pepper jack cheese, your favorite red enchilada sauce, plenty of seasoning, and zesty green chiles.
- Great for Leftovers. The steak enchiladas keep well in the fridge for up to 4 days, and they’re just as tasty the next day. Plus, you can freeze them for up to a month—so it’s an ideal make-ahead meal.
The ingredients you need
- Steak. For these enchiladas, I recommend using tri-tip, flank, or skirt steak. These cuts are flavorful, tender when cooked right, and sliced easily for the filling.
- Seasonings. Pan-searing the steak with olive oil, chili powder, cumin, and a touch of salt gives it a bold flavor before wrapping it in tortillas.
- White Beans. Packed with fiber and protein, white beans are a fantastic addition to enchiladas. I used budget-friendly canned navy beans. Just be sure to rinse them under cold water and drain them thoroughly before adding them to the dish!
- Onion. I used one small diced onion.
- Green chiles. I used canned diced mild green chiles. If you prefer more heat, feel free to swap them out for the hot variety.
- Tortillas. Choose tortillas that are about 7-8 inches in size – they will fit in most cooking pans. You can use corn tortillas, grain-free almond flour ones, grain-free cassava flour tortillas, or regular flour tortillas.
- Red enchilada sauce. I used store-bought – it saves time and is often just as tasty as homemade.
- Pepper Jack cheese adds a melty, slightly spicy touch to the dish.
- Pine Nuts. Once the steak enchiladas were done, I topped them with toasted pine nuts. They add a nice crunch and a subtle nutty flavor that goes well with the rest of the ingredients. Toast them briefly in the oven at 350°F for about 5 minutes until slightly golden.
- Garnish. I topped the enchiladas with chopped green onions, chopped fresh cilantro, and sliced avocado.
How to make steak enchiladas
1. Cook the Steak: Preheat the oven to 375°F. Season the steak with chili powder, cumin, and salt. Heat olive oil in a large skillet over medium heat and sear the steak for about 5 minutes, flipping once. Remove to a cutting board and slice into thin strips. Return to the skillet and cook for an additional 2 minutes until just done. Set aside.
2. Make the Sauce: In the same skillet, sauté diced onion for 2 minutes until softened. Add diced green chiles and drained white beans, mixing well. Stir in half of the enchilada sauce.
3. Assemble: Place steak strips in the center of each tortilla, roll them up, and arrange seam-side down in the skillet with the sauce. Repeat with remaining tortillas and steak.
4. Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle with grated pepper jack cheese.
5. Bake for 20-30 minutes until the cheese is melted and bubbly.
6. Toast Pine Nuts: While baking (or in advance), toast pine nuts on a small baking sheet at 350°F for about 5 minutes until golden, watching closely to prevent burning.
7. Garnish and Serve: Top baked enchiladas with toasted pine nuts, chopped green onions, fresh cilantro, and sliced avocado. Serve hot and enjoy!
Variations and substitutions
- Switch up the protein by trying shredded chicken, rotisserie chicken, cooked ground beef, shredded pork, or even turkey.
- What beans can you use in steak enchiladas? Black beans, pinto beans, cannellini beans, white navy beans, and chickpeas (garbanzo beans) are all fantastic choices. Just be sure to rinse and drain them well before adding to the dish.
- Want to pack in more veggies? This recipe is great for cleaning out the fridge. Try adding chopped broccoli, bell peppers, mushrooms, spinach, or kale.
- Canned veggies are also a handy addition if you’re looking to use up pantry staples. Corn, green beans, peas, or carrots will add extra texture and flavor to the enchiladas.
- What is the best cheese for steak enchiladas? Pepper Jack is my top choice as it brings heat, but you can also use milder cheese, such as cheddar, Monterey Jack, shredded mozzarella, and queso fresco. You can also mix and match cheeses for flavor and texture.
- Garnish. I used chopped green onions, chopped cilantro, and sliced avocado. You can also add a dollop of sour cream or Mexican crema. Pickled Jalapeños or Salsa also make a great garnish.
Storage and reheating tips
- Fridge. Keep your leftover enchiladas fresh by storing them in an airtight container in the fridge for up to 4 days.
- Freezer. Freeze the enchiladas in an airtight, freezer-safe container for up to 1 month. They freeze beautifully and are perfect for when you need a quick meal.
- Reheating in the Oven. For the best results, reheat your refrigerated enchiladas in a preheated oven at 350°F for about 20 to 30 minutes. If you’re reheating from frozen, you don’t even need to thaw them—just give them an extra 10 to 20 minutes in the oven, but keep an eye on them to make sure they’re completely reheated through.
- Reheating in the Microwave. To reheat in the microwave, make sure you’re working with refrigerated (not frozen) leftovers. Use 30-second increments to prevent overcooking and keep the enchiladas from getting mushy. Just heat, check, and repeat until hot!
What to serve with steak enchiladas
- Rice and/or beans. Mexican rice is a classic side for enchiladas, complementing the rich sauce. If you want a fresher twist, I recommend cilantro lime black bean rice with a zesty lime kick.
- Mexican-style corn. You have many options here starting with Mexican Street Corn (Elote) – which is basically grilled (or otherwise cooked) corn on the cob, smothered in mayo, cheese, lime, and chili powder. You can also try my Mexican corn dip as a side, or a crowd-pleasing Mexican street corn pasta salad.
- Fresh Salad. Go with a simple salad featuring fresh veggies, such as tomatoes, avocado, or corn to balance the heartiness of the enchiladas. I recommend these 2 favorites of mine:
- Corn, Tomato, and Spinach Salad with Creamy Pesto Dressing
- Avocado Corn Tomato Salad with Creamy Cilantro-Lime Dressing
Other Mexican-style meals you might like
Steak Enchiladas
These creamy, saucy steak enchiladas come together in just 30 minutes, all in one skillet! Thinly sliced steak is perfectly seasoned with chili powder and cumin, while the red enchilada sauce combines white beans, sautéed onion, garlic, and green chiles. Rolled tortillas are drenched in the flavorful sauce and topped with gooey, melted pepper jack cheese. It’s a quick and easy weeknight meal that will become a family favorite!
Ingredients
- 1 lb tri tip steak you can also use flank steak or skirt steak
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 small onion diced
- 7 oz mild diced green chiles
- 15 oz white navy beans rinsed and drained
- 15 oz red enchilada sauce medium heat
- 8 oz pepper jack cheese
- 8 medium tortillas corn, flour, almond, or cassava
- ⅓ cup pine nuts toasted
- 4 green onions chopped
- ½ cup fresh cilantro chopped
- 1 avocado sliced
Instructions
Cook the steak:
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Preheat the oven to 375 F. Season the steak with chili powder, cumin, and salt. In a large, high-sided skillet (12-in diameter) over medium heat on the stovetop, add olive oil and sear the steak for about 5 minutes total, flipping once. Remove the steak from the skillet, slice it into thin strips (about 1.5 inches long and 0.5 inches thick), and return the sliced steak to the skillet. Cook for another 2 minutes until just cooked through. Remove the steak from the skillet to a deep bowl and set aside.
Prepare the red enchilada sauce base:
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In the same skillet, sauté the diced onion for 2 minutes until softened. Add diced green chiles and the drained white beans, stirring to combine. Pour in half of the enchilada sauce and mix well.
Assemble the enchiladas:
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Take a tortilla, place cooked steak strips lengthwise in the center, and roll it up. Place the rolled tortilla seam-side down in the skillet with the enchilada sauce. Repeat this process with the remaining tortillas and steak.
Bake:
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Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded pepper jack cheese over the enchiladas and the surrounding sauce. Bake in a preheated oven at 375°F for 20-30 minutes, or until the cheese is melted and the sauce is bubbly.
Garnish:
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Once baked, top the enchiladas with toasted pine nuts, chopped green onions, fresh cilantro, and sliced avocado. Serve hot and enjoy!
Nutrition
Nutrition Information
Steak Enchiladas
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
