Steak Enchiladas with Queso Sauce
Marie Marino
Cheesy and delicious, these Steak Enchiladas are the answer to a mexican craving for dinner!
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Course Main Course
Cuisine Mexican
- 2 steaks I use ribeye or filet, cut in bite sized pieces
- 2 cups colby jack or sharp cheddar cheese freshly shredded
- 1 can chopped mild green chiles
- 1 fresh jalapeno pepper chopped fine
- 4 green onions finely chopped
- ¼-½ cup fresh cilantro chopped
- ¾-1 cup sour cream
- 8-10 soft flour tortillas
- 1 small tub refrigerated mexican queso dip medium heat
Steak Marinade
- 1/4 cup olive oil
- 1/2 cup Moore's steak sauce
- Juice of one lime
- 1-2 tablespoons liquid smoke
- ½ teaspoon cumin
- 1 teaspoon chili powder
Combine Steak Marinade ingredients in a medium bowl and add steak pieces. Stir and let sit will you prep other ingredients. Preheat oven to 350°.
Combine 1½ cups of cheese with next five ingredients in a large bowl. Reserve some of the green onions and chopped cilantro to use in queso sauce.
Heat skillet over medium high heat and when hot dump marinated steak in and cook until just pink in center. Add steak to bowl with cheese mixture and stir well.
Roll a few tablespoons of the steak mixture in flour tortillas and place in greased 13x9 in dish. Heat queso in microwave until texture is pourable. Stir in reserved green onions and chopped cilantro and pour on top of stuffed flour tortillas.
Cover with foil and bake at 350° for about 25 minutes. Then uncover and sprinkle remaining 1/2 cup cheese on top. Bake for an additional 5-10 minutes, until cheese is melted and enchiladas are heated throughout. If desired, top with additional cilantro before serving. Enjoy!
Keyword dinner, mexican, queso, steak