Steak Sour Cream Enchiladas
User Reviews
5
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Calories
787 kcal
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Course
Main Course
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Cuisine
American
Steak Sour Cream Enchiladas
Description
This recipe starts with sautéing diced onions in canola oil until translucent, then quickly stir-frying thin slices of strip loin steak, seasoned lightly with salt and pepper. The cooked beef and onions are rolled inside wheat tortillas with a quarter cup of shredded Mexican cheese in each. The filled tortillas are placed seam-side down in a baking dish.
Next, a sauce is prepared by combining enchilada sauce, sour cream, green chiles, and a bit of cornstarch, which is heated gently until steaming but not boiling, thickening slightly. This creamy, slightly spicy sauce is poured evenly over the tortillas, then topped with the remaining shredded cheese.
The assembled dish is baked at 400°F for 18–22 minutes until the sauce bubbles and the cheese melts fully, creating a rich, cheesy surface. The contrast between tender steak filling and creamy, cheesy topping defines the dish’s appeal.
Ingredients
- 2 strip loin steak 1 inch thick, fat trimmed, cut into small slices against the grain
- 1 tablespoon canola oil
- 1 white onion diced finely, large
- salt
- black pepper
- 4 wheat tortillas large
- 1 cup enchilada sauce of your favorite
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1 green chiles 4 oz can
- 3-4 cups Mexican cheese blend
Instructions
- In a large skillet over medium-high heat, add the oil and onions, then stir. Fry until the onions are soft and translucent.
- Add in the beef and stir fry quickly until browned, trying not to overcook. Salt and pepper the mixture slightly, then remove from the heat.
- Take the tortillas and lay them flat. Divide the beef mixture between the 4 tortillas evenly, placing the beef in the middle of each in a line. Sprinkle 1/4 cup of cheese on top of the beef in each tortilla, then roll the tortilla up like a wrap. Place seam side down in a 9x13 pan as shown in the photo.
- Pre-heat your oven to 400 °F.
- In a medium sauce pan, combine the enchilada sauce, sour cream, chiles and cornstarch. Whisk until the cornstarch is mixed in completely. Heat the sauce, stirring continuously, until steaming hot but not boiling.
- Pour the sauce over the wrapped tortillas in the pan, coating each evenly. Sprinkle the remaining cheese in an even layer on top.
- Bake in the oven for 18-22 minutes or until the cheese is melted and the sauce is bubbling.
- Remove and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 31g | 10% |
| Protein | 49g | 98% |
| Fat | 54g | 83% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 1016mg | 42% |
| Potassium | 452mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 284mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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