Go Back
–+ servings
Steak enchiladas recipe in a gray baking dish with cilantro.

Steak Enchiladas Recipe

Flavor-packed carne asada enchiladas with caramelized onions and peppers with chipotle-rubbed flank steak and melted cheeses wrapped in a corn tortilla and smothered in our bold red sauce. These are the best steak enchiladas!
5 from 1 vote
Print Recipe Pin Recipe Save
Author Kori Butler
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Casserole Recipes
Cuisine Mexican
Servings 6
Calories 564 kcal

Ingredients
 
 

  • 16 ounces flank steak (sliced into ¼" by ½" pieces)
  • 3 teaspoons chipotle seasoning
  • 2 tablespoons olive oil
  • 2 large yellow onions (halved then sliced)
  • 4 bell peppers (any color, sliced)
  • 1 tablespoon garlic (minced)
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • 28 ounces red enchiladas sauce
  • 8 ounces Mexican cheese blend (grated)
  • 4 ounces queso fresco (crumbled)
  • 12 (6-inch) corn or flour tortillas (use low carb or keto tortillas if desired)

Instructions
 

Carne Enchiladas Filling

  • Preheat oven to 350°F. In a medium-sized mixing bowl or plastic bag, add flank steak and chipotle seasoning. Stir to coat evenly.
  • Add olive oil to a large skillet and preheat over medium-high heat. Add steak and sauté until just done, approximately 4 to 5 minutes. Remove the meat from the pan and set aside.
    Sauteeing the flank steak in a skillet.
  • Add a little more olive oil to the pan if needed. Add onions and peppers to the pan and saute until they are soft and begin to caramelize for about 10 minutes.
    Caramelizing the onions and peppers in a skillet.
  • Add steak, garlic, salt, and pepper to the onions and peppers in the skillet. Stir until combined.
    Adding garlic and seasoning to the enchilada filling.

Assembly

  • Grease a 13 x 9-inch casserole dish. Spread ½ cup of the enchilada sauce onto the bottom of the dish.
  • For each tortilla, spread ⅓ cup of filling mixture in the center, then sprinkle 1 tablespoon of queso fresco, 1 tablespoon of cheese blend, and 1 to 2 tablespoons of the enchilada sauce.
    Filling the carne enchilada filling in corn tortillas.
  • Roll each tortilla up (they will be full) and place each enchilada seam side down into a greased 13 x 9-inch casserole dish.
  • Pour the remaining enchilada sauce evenly over the casserole, then top with remaining cheese.
    Assembling the casserole and sprinkling cheese on top
  • Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, or until heated through and bubbly.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS: Use corn tortillas or flour tortillas; substitute chicken or pork in place of steak; use our enchiladas sauce recipe or a store-bought can.
MAKE IT LOW CARB: Substitute low carb or keto tortillas in place of corn tortillas.
TO SOFTEN CORN TORTILLAS: If the tortillas are dry and breaking when you try and roll them, moisten a paper towel with water and wrap around the tortillas. Microwave for a few seconds until warm and soft.
SERVING SUGGESTIONS:  I serve my enchiladas with rice or riced cauliflower. Top with sour cream, avocado, and cilantro - or other favorite toppings such as tomatoes, black olives, or diced onions.
 

Nutrition

Calories: 564kcalCarbohydrates: 45gProtein: 36gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 98mgSodium: 1968mgPotassium: 650mgFiber: 8gSugar: 15gVitamin A: 3764IUVitamin C: 108mgCalcium: 469mgIron: 3mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™