One of my favorite things about enchiladas is they are so forgiving! You can use a variety of sauces to top with, use up stale tortillas, and pack with leftover vegetables instead of what I have listed below. They’re also super kid-friendly and make great leftovers. I’ll usually cut the chili powder in the enchilada sauce waaaaaay back (or totally eliminate it), since my kids aren’t big spicy heat fans.
Prep Tip: To thinly slice the beef, place it in the freezer for 15 minutes. If it’s slightly frozen, it’ll hold better while you cut away the thin strips.
Strip Steak Enchiladas
For the enchiladas
- 2 pounds strip steak sliced into thin strips (see prep note)
- 2 large red bell pepper deseeded and sliced
- 1 large yellow onion sliced
- 1 cup vegetarian refried beans
- 8 6- inch flour tortilla
- 8 ounces shredded pepper jack cheese
For the enchilada sauce
- ½ cup vegetable oil
- 2 tablespoons all-purpose white flour
- 1/2 teaspoon cayenne pepper
- 1 8- ounce canned tomato sauce
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground garlic
- ½ teaspoon onion powder
- 1/4 teaspoon salt
- Preheat the pan and cook the beef, peppers, and onions according to instructions in Steps 1-2 and transfer to a resealable bag or container.
- Make the enchilada sauce according to the instructions in Steps 5-7 and transfer to a resealable bag or container.
Prepare From Prepped
- Preheat the oven to 350*F.
- Spread the tortillas with refried beans.
- Line a large sheet pan with foil.
- Wrap the beef, peppers, and onions in tortillas and place them, seam side down, on the sheet pan.
- Cover the tortillas with enchilada sauce, then top with shredded cheese.
- Bake 10-12 minutes, until cheese is melted and starting to brown.
Make From Fresh
- Heat a dry pan over medium heat and preheat the oven to 350*F.
- Sprinkle the sliced beef, sliced pepper, and sliced onions liberally with salt, then add to the pan and cook on the stovetop, tossing often with tongs or a wooden spoon, until the beef has mostly cooked through and browned and is slightly pink in the middle.
- While the beef is cooking, make the enchilada sauce: In another saucepan, heat the oil over medium heat.
- Whisk in the flour and chili powder until no lumps remain, then whisk in the remaining enchilada sauce ingredients until smooth and combined.
- Turn the heat to low and let simmer 5-8 minutes, until the sauce has thickened.
- When the beef and peppers have cooked, remove from the pan and transfer to a bowl.
- Spread each tortilla with refried beans, then stuff the tortillas with cooked beef, peppers, and onions.
- Wrap the tortillas and place them, seam side down, in a 9×13” casserole dish.
- Pour over enchilada sauce and top with shredded cheese.
- Place pan in oven and bake 12-15 minutes, until the cheese has melted and it starting to brown.