Description
These Steak Sour Cream Enchiladas are a delicious twist on a classic Mexican dish, featuring tender striploin steak sautéed with onions, wrapped in warm wheat tortillas, and smothered in a creamy enchilada sauce with green chiles and a generous topping of melted Mexican cheese blend. Perfect for a hearty family dinner or gathering, this recipe combines rich flavors with a creamy texture that’s sure to satisfy.
Ingredients
Scale
Beef Filling
- 2 striploin steaks, 1 inch thick, fat trimmed and cut into small slices against the grain
- 1 tablespoon canola oil
- 1 large white onion, diced finely
- Salt and pepper, to taste
Enchiladas
- 4 large wheat tortillas
- 3–4 cups Mexican cheese blend
Sauce
- 1 cup enchilada sauce
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1 (4 ounce) can green chiles
Instructions
- Sauté Onions: In a large skillet over medium-high heat, add the canola oil and diced onions. Stir frequently and fry until the onions are soft and translucent, about 5 minutes.
- Cook Steak: Add the sliced striploin steak to the skillet with the onions. Stir fry quickly until the beef is browned but not overcooked, seasoning lightly with salt and pepper. Remove from heat once done.
- Assemble Enchiladas: Lay the tortillas flat on a clean surface. Evenly divide the cooked beef and onion mixture among the four tortillas, placing it in a line in the center of each tortilla. Sprinkle about 1/4 cup of Mexican cheese blend over the beef in each tortilla, then roll up the tortillas tightly and place seam side down in a 9×13 inch baking dish.
- Preheat Oven: Set your oven to 400°F (200°C) to preheat while preparing the sauce.
- Prepare Sauce: In a medium saucepan, whisk together the enchilada sauce, sour cream, canned green chiles, and cornstarch until fully combined. Heat the sauce over medium heat, stirring continuously until it becomes steaming hot and slightly thickened, but do not let it boil.
- Pour Sauce: Pour the hot sauce evenly over the rolled tortillas in the baking dish, making sure each enchilada is well-coated. Sprinkle the remaining Mexican cheese blend over the top evenly.
- Bake: Place the baking dish in the preheated oven and bake for 18-22 minutes, or until the cheese is melted and bubbly and the sauce is visibly bubbling.
- Serve: Remove the pan from the oven and let it cool for a few minutes before serving hot.
Notes
- You can substitute striploin steak with sirloin or flank steak for similar results.
- If you prefer gluten-free tortillas, corn tortillas can be used but handle carefully as they are less pliable.
- Adjust spice levels by choosing mild or hot enchilada sauce and green chiles according to your taste.
- For a dairy-free version, use vegan sour cream and cheese substitutes.
- Make sure not to overcook the steak to keep it tender inside the enchiladas.
Nutrition
- Serving Size: 1 enchilada
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
