Steak Enchiladas with Jalapeño Cilantro Cream Sauce
Amazing creamy steak enchiladas dinner will make a perfect weekend dinner in about 40 minutes. Steak Enchiladas made with thinly sliced steak, sauteed with onions and peppers, and topped with delicious jalapeno cilantro cream sauce and lots of cheese!
STEAK ENCHILADAS
I LOVE Enchiladas. There is something about juicy meat and cheese wrapped in a tortilla and baked with sauce and more cheese!! I make my Chicken Enchiladas all the time but I wanted to make something different with them last time.
I was thinking of beef, using ground beef, at first but then I saw this perfect looking steak at the store and it called for me. You know that when ingredients call for you…you listen!
It was right! It wanted to be in my enchiladas and it turned out amazing.
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This Jalapeno Cilantro Cream Sauce is wonderful too. It would go very well with other dishes too. First of all, it would be great with some white chicken enchiladas. Second, it would be nice over grilled chicken breast and even pasta.
More Enchilada Recipes To Try
Steak Enchiladas with Jalapeño Cilantro Cream Sauce
Ingredients
- 1.25 lb eye of round steak
- 1 green bell pepper
- 1 small yellow onion
- Salt white pepper
- 1/4 tsp cumin
- Sauce:
- 1 Tbsp vegetable oil
- 2 jalapenos seeded and minced
- 3 garlic cloves minced
- 2 cups heavy whipping cream
- 1/3 cup sour cream
- 1/2 cup shredded Monterrey Jack cheese
- salt white pepper
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 Tbsp minced cilantro
- Enchiladas:
- 7-8 large flour tortillas
- 4 oz Monterrey Jack cheese shredded
- More cheese for topping Optional
- Cilantro for topping Optional
- Jalapeno for topping Optional
Instructions
- Sauce:
- In a small sauce pot, heat up oil over medium heat and saute minced jalapeno and garlic until fragrant. Add heavy cream and sour cream and whisk until all smooth. Bring to a low boil and add cheese, salt, white pepper, chili powder and cumin. Stir well and cook for a couple of minutes. Stir in cilantro and take off heat.
- Slice steaks as thin as you can. Slice onions and bell pepper thin too.
- In a medium cooking pan, heat up some oil and add steak onion and peppers. Season with salt, white pepper and cumin. Cook until steak is done.
- Preheat oven to 350.
- Spread some sauce over the bottom of a baking dish (9×13 casserole dish or any large enough to hold 7-8 enchiladas).
- Spread some shredded cheese on one side of tortilla and spread some steak mixture over cheese. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and steak.
- Pour remaining sauce over enchiladas and top off with some shredded cheese.
- Bake for 17-19 minutes.
- Top off with some more cilantro and jalapenos if you wish.
Notes
Nutrition
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Categories:
30 Minute Meals, Beef Recipes, Cinco de Mayo Recipes, Dinner Recipes, Mexican and Tex-Mex Recipes, Sauce Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is our FAVORITE enchilada recipe! Outstanding—crowd pleaser!
Thank you so much! I love knowing this enchilada recipe is a favorite at your table—it’s definitely a go-to in my house too 🥰
I have steak left over from last night. Could I use that and just not cook it again in the pan?
Yes, you can add it towards the end to incorporate it in the other ingredients and then cook as directed.
If I double this recipe, do I double each ingredient? I made these once before and they are delicious.
Yes, you would! You can go into the recipe card and increase the servings and it will adjust the recipe for you. I am so glad you like the recipe! 🙂
Can you make this ahead of time?
This is delicious five stars all around! So easy to make and my husband love it! Was great served with roasted Brussels sprouts! Will definitely keep this in my favorites!
Great recipe plenty of flavor my family goobled the entire dish up that was supposed to last two days
Haha well, you will have to make more! 😉
This is excellent! I really like the jalapeño sauce. I was afraid it would be way too spicy with 2 large jalapeños. It wasn’t at all. It was actually quite mild. And the steak and veggies part was very well flavored also. Thanks for sharing the recipe!! We will have this again!!
DELICIOUS! I did not take the seeds out of the jalapeños because our family likes things hot and it wasn’t hot at all , excellent recipe! Thank you !!
I am so glad you liked it, Angie!
Made this for Cinco de Mayo and it turned out fantastic! Thank you for this recipe!
I am so glad you liked them, Karen! Thanks for taking the time to let me know!
Any guess on calories for one of the enchiladas. Have made them twice now – quite yummy.
Thank you, John! I am so glad you like them! I have updated the nutrition facts for this through my recipe maker and you can snow see that by scrolling up. They are about 232 for each enchilada.
Ps: I did make them last night and they were wonderful a definite make again recipe. Thank you for sharing!!
Candice, I am so happy you liked it!
I am making these tonight! Already decided and it’s only 7:15 a.m. I made slow cooker steak and cheeses a couple days ago and have left over chuck roast shredded up. I hope that will work just fine. Your pictures really are amazing.
Good sauce, but not enough of it. Would double it next time and add more cheese.
Thank you! Yes, if you like it sauce, definitely double it 🙂
(I enjoy extra sauce myself from time to time!)
Hi – this recipe looks amazing – I was wondering if it could be frozen and then go from freezer to oven
Thanks
Karen
Hi Karen!
You may be able to freeze it without the sauce and just add the sauce later. Cream based sauce doesn’t always behave when frozen and defrosted and might separate on you. Also, depending on the steak, it might be overcooked when reheating since it was cooked already before freezing. You can always give it a try, I’d definitely leave the sauce off until reheating thought 🙂
Hello. I was wondering if I could make this ahead of time, and then put in the oven when ready to serve? I didn’t know if the sauce would make the tortillas soggy. Sounds like a great recipe, thank you!
Hi Crystal!
I wouldn’t recommend making it too far ahead of time because of the sauce. The sauce will make tortillas soggy if it sits too long, but not to the point where it falls apart. Some people may not mind the soggier tortilla thought. I’ve reheated leftover enchiladas before and it wasn’t too bad. It’s really up to you but it might be too soggy for your taste 🙂
This was amazing! I made this without the jalapeños( I have a 5 yr old). I can not believe I have never had this! I am very proud of this dish. Thank you so much for sharing!
Was thinking of putting this sauce over shrimp tacos, would it be strange to dd some tomatillos to the sauce? Thank you 🙂
Hi Jessica,
Not at all! The only thing I would recommend is to saute the tomatillos first and add them once the sauce is done. You can finely dice tomatillos and saute. Add straight to the sauce or to the taco.
I hope you enjoy it!
Thank you 🙂
Made these today and they were amazing! Nice change after eating turkey the last few days. I didn’t have enough jalapeños so I added pepperjack cheese an melted it in the sauce to make it even cheesier! My best enchiladas I have ever made.
I’m so happy to hear that, Denise!! So glad you liked them 🙂
Thank you!
I love enchiladas, too. And any type of Mexican food, for that matter. You stole my heart with these enchiladas, Lyuba. ♥︎
Awe, thank you, Julie!!
Well rounded recipe, hits all of the taste buds. I love it!
Thank you so much, Nancy!
This looks incredible!!! LOVE enchiladas and these bad boys are calling my name! Pinning 🙂
Wow, you can hear it all the way from here, they must be calling pretty loud 😉
Thank you, Chris!
Hy thanks for this but i want alapino white sauce
Found this mouthwatering recipe teasing me from my inbox this morning. These look so good! I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds . Here is the link http://bit.ly/1uibs9N
Cheers,
Lori
Thank you, Lori 🙂
Your recipes are all great – love them all. Thank you.
Awe, thank you, Liz!!
This is one of my favourite Pinterest recipes that I have tried!!!! Super DELICIOUS!
Thank you so much, Kim! That makes me so happy! 🙂
Sadly I have never made enchiladas with steak. Apparently I am missing out!
You are! I hope you’ll give them a try soon, Erin! Thank you 🙂
It does look amazing and delicious. I think it would be running an extra three miles just enjoy all the cheesy wonder. Your photos are also amazing — like usual. Our beef enchiladas have jalapenos and yellow cheese. Your recipe is a great variation.
Thank you so much, Marisa! I think the extra miles would be worth it 😉
Okay…now I’m going to be crazing this all day long!
I hope you’ll get to satisfy that craving soon! Thank you, Tonia 🙂