Steak Enchiladas. Let's Sum Up What I Learned About Cooking Steak Sour Cream Enchiladas: Use great steak and you won't have chewy enchiladas. Enchilada sauce is the BOMB DIGGETY. You guys, I can't wait to make more enchiladas using the sour cream and enchilada sauce mixture!
Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Heat ¼ cup oil and Tbsp. of enchilada sauce in skillet over MEDIUM heat. You can cook Steak Enchiladas using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Steak Enchiladas
- You need of Corn tortillas.
- You need 2-3 cups of cooked beef steak, I used top sirloin, chopped small.
- It's of Refried beans.
- Prepare of lEnchilada sauce.
- Prepare of Shredded cheese.
Coat bottom of baking pan with enchilada sauce These steak enchiladas were the answer to our question. Because we had gigantic portions of both ground sirloin and sirloin steaks from our supper club visit, we loaded these babies up and then added some pan-roasted fresh sweet corn and black beans to the mix. In a large bowl, combine the cooked steak, beans, green chilis and ¼ cup enchilada sauce. Mix in red enchilada sauce, chili powder, and salt.
Steak Enchiladas step by step
- Preheat oven to 350. Spray thoroughly a 9x13 baking dish. In a skillet on high heat crisp and brown the steak. I added the drippings from the night before and reduced it..
- On a tortilla, put a spoon of beans, a spoon of steak, and a sprinkling of cheese. Roll it up and place seam side down. Continue rolling until your dish is full. Pour sauce over all of it..
- I baked it covered for about 30 minutes. Took it out and uncovered it and sprinkled more cheese on top. Returned it to the oven for a few minutes then took it out and let it sit for a bit. Served with sour cream and all the good fixins.
This these steak enchiladas are excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe. —Pam Tangbakken, Genesee, Idaho In a saucepan over medium-low heat, combine the canola oil and flour. Pour in the red sauce, chicken broth, salt and pepper. Tuck the end under the mixture and tightly roll. Repeat until all tortillas are filled.
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