Steak Sour Cream Enchiladas Recipe

If you love a dish that’s rich, creamy, and packed with flavor, then you’re going to absolutely adore this Steak Sour Cream Enchiladas Recipe. It’s one of those meals that feels indulgent but is also super approachable to make on a busy weeknight. Seriously, I discovered this recipe when I wanted a twist on traditional enchiladas, and now it’s a favorite in my house — the tender steak combined with that silky sour cream sauce just can’t be beat. Keep reading, and I’ll walk you through exactly how to nail it every time.

Ingredients You’ll Need

I love how these ingredients come together with simple prep work but make a dish that feels special. Using fresh, quality steak really makes a big difference, and don’t skip the green chiles—they add just the right kick!

• Striploin steak: I like using striploin because it’s tender but holds up well when sliced thinly.
• Canola oil: Perfect for high heat frying without overpowering flavors.
• White onion: Adds sweetness and depth once softened; dice finely for even cooking.
• Salt and pepper: Simple seasoning to enhance the beef’s natural flavor.
• Wheat tortillas: Large ones work best to hold all that filling without tearing.
• Enchilada sauce: A good quality canned or homemade sauce works—adds that classic tangy base.
• Sour cream: This brings creaminess and balances the heat from the chiles.
• Cornstarch: Helps thicken the sauce perfectly so it’s smooth and clingy.
• Green chiles (canned): Adds mild heat and authentic Southwestern flavor.
• Mexican cheese blend: I use a mix of cheddar and Monterey Jack for great melt and taste.

Variations

I like to keep things flexible with this Steak Sour Cream Enchiladas Recipe because sometimes you want a little different vibe based on what’s in your fridge or your mood. Feel free to make it your own!

• Chicken instead of steak: I’ve swapped in shredded rotisserie chicken when I’m short on time, and it still tastes amazing.
• Make it vegetarian: Black beans or roasted veggies like zucchini and peppers make a hearty meatless option I love.
• Spice it up: Add a diced jalapeño or a dash of hot sauce into the sauce if you want more heat.
• Cheese choices: Sometimes I mix in queso fresco or add a little smoked gouda for a unique cheesy twist.

How to Make Steak Sour Cream Enchiladas Recipe

Step 1: Sauté Onions and Brown the Steak

Start by heating your canola oil over medium-high heat in a large skillet. Toss in the diced white onion and stir frequently until the onions turn soft and translucent — this usually takes about 5 minutes. I like to keep an eye on them so they don’t burn but get that perfect sweetness. Then, add the small slices of striploin steak. Stir fry the meat quickly, aiming to brown it on the outside but avoid overcooking so it stays tender. Season lightly with salt and pepper, then remove from heat and set aside. This step really builds the base flavor, so give it your attention.

Step 2: Assemble the Enchiladas

Lay your wheat tortillas flat on a clean surface. Divide the cooked beef and onion mixture evenly among them—line it up in the center of each tortilla. Sprinkle about 1/4 cup of Mexican cheese blend over the beef in each tortilla; this helps the filling hold together and adds gooey goodness inside. Roll the tortillas up tightly like a wrap and place each one seam-side down in a 9×13 baking dish. I find this keeps the enchiladas nicely sealed so nothing spills out during baking.

Step 3: Make the Creamy Sauce

In a medium saucepan, combine the enchilada sauce, sour cream, green chiles, and cornstarch. Whisk everything together until the cornstarch is completely dissolved — this is key so you don’t end up with lumps when heated. Place the pan over medium heat and stir continuously until the sauce is steaming hot and nicely thickened, but don’t let it boil or it might split. This creamy sauce is where the magic happens and I love how it complements the savory steak.

Step 4: Bake to Perfection

Pour the warm sauce evenly over the rolled tortillas in your baking dish, making sure every enchilada is covered well. Then sprinkle the remaining cheese generously over the top. Pop the dish into a 400°F preheated oven and bake for 18 to 22 minutes. You want the cheese melted and bubbly, with the sauce bubbling around the edges. When you pull it out, it should smell incredible and look beautifully gooey — the kind of dish that makes everyone at the table eager to dig in.

How to Serve Steak Sour Cream Enchiladas Recipe

Garnishes

I tend to keep garnishes simple but fresh: a sprinkle of chopped cilantro gives a bright, herbal lift, and a dollop of extra sour cream on the side never hurts. Sometimes I chop fresh tomatoes or avocado on top for a colorful, creamy contrast that pairs beautifully with the rich enchiladas.

Side Dishes

My go-to sides are Spanish rice and refried beans—they soak up that delicious sauce perfectly. A crisp green salad with a lime vinaigrette also balances the richness nicely if you want something lighter.

Creative Ways to Present

For special occasions, I like to sprinkle some crumbled queso fresco and a few pickled red onions on top for a festive touch. Serving them in individual casserole dishes makes it feel extra cozy and fun, plus everyone gets their own perfect cheese pull moment!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep well for 2 to 3 days. The flavors actually deepen overnight, which makes for an even tastier lunch the next day.

Freezing

If I want to prep ahead, I assemble the enchiladas but hold off on baking and freezing the entire dish. When ready to eat, I thaw overnight in the fridge, then bake as usual—this helps keep the texture and taste fresh.

Reheating

I find reheating covered in the oven at 350°F for about 15 minutes is best to warm through evenly and keep the cheese from drying out. Microwave works in a pinch, but the oven method retains that just-baked texture.

FAQs

Final Thoughts

I absolutely love how this Steak Sour Cream Enchiladas Recipe brings together bold steak flavor with a creamy, tangy sauce—it just feels like a comforting hug on a plate. When I first tried making enchiladas this way, it quickly became a family favorite, and I know you’ll get the same reaction. Try it out one evening when you want something comforting but not complicated—you’ll be surprised how easy it is to impress everyone at your table!

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