Steak Enchiladas

Making steak enchiladas can be really easy. You can substitute steak with chicken if you prefer. This dish is tasty, creamy, hearty and a crowd pleaser.


  •  1 lb beef sirloin steak
  • 4 cups shredded Mexican cheese mix
  • 1 cup salsa
  • 8 flour tortillas
  • 1 cup corn (I used fresh corn, but you can use frozen)
  • 2 tbsp cilantro, chopped
  • 1 tsp. Chili powder
  • Salt, black pepper


  1. Heat the skillet on a high heat, Season the steak with chili powder, salt and pepper and roast from both sides. It takes about 3-4 minutes to get a nice brown color, move to the plate and rest for 5 min, cut into thin bite size pieces.
  2. Meanwhile, boil the corn for 3 minutes, let it cool and cut the kernels off.
  3. In a bowl, place corn, steak, half of the cheese, cilantro and lightly mix.
  4. In a deep baking dish (6X9) pour half of the salsa and spread on the bottom.
  5. Place about a cup of steak and cheese mix on the tortilla, roll and put it in the baking dish. Repeat the procedure until the mixture lasts. It makes 7-8 enchiladas.
  6. Add the remaining salsa and spread well over the tortilla rolls, sprinkle the rest of the cheese and bake in the oven for 20-25 minutes until the cheese is melted and bubbling.
  7. Garnish with cilantro.



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