Steak Enchiladas and Beef Enchiladas - Easy Leftover Steak Recipes
Wondering what to do with leftover steak? Try this steak enchilada recipe for a good leftover meal the whole family will enjoy!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
- 1 lb combination of leftover steak finely chopped or ground sirloin.
- 10 large tortilla wrappers
- 1 16 oz can low-sodium black beans.
- 1 tablespoon olive oil
- 2 ears fresh sweet corn or 2 cups frozen sweet corn.
- 1 small white onion diced (optional)
- 1 4 oz. can chopped chili peppers
- 1/2 cup red salsa
- 3 10 oz. cans red enchilada sauce
- 1/2 cup chopped cilantro leaves
- 2 cups shredded cheese.
Preheat oven to 350 degrees F.
Spray to 9 x 11 baking dishes with non-stick coating.
Heat olive oil in skillet over medium heat, add corn and saute till browned.
Add onions and saute until soft and translucent, if desired.
In large mixing, combine meat, corn, black beans, salsa, chili peppers, 1 can of enchilada sauce, 1 cup of cheese, and cilantro leaves.
Using 1 can of enchilada sauce, coat bottoms of both baking dishes.
Lay tortilla wrappers out on flat surface, dole out 3-4 tablespoons of meat mixture in each wrapper and roll into enchilada.
Lay wrapped enchiladas in pans, and divide remaining can of enchilada sauce over enchiladas.
Sprinkle remaining shredded cheese on top of both pans.
Place in oven for 30 minutes, uncovered.
Serve with sour cream and garnish with additional salsa and cilantro if desired.
Calories: 483kcal | Carbohydrates: 44g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 989mg | Potassium: 572mg | Fiber: 7g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 3.8mg | Calcium: 216mg | Iron: 4.2mg