Leftover Steak Enchiladas

Transform your dinner leftovers into a Mexican-inspired masterpiece with these flavorful Leftover Steak Enchiladas! This quick and easy recipe combines tender slices of leftover steak, tangy enchilada sauce, and melty Mexican cheese for a hearty and satisfying meal. Customize your enchiladas with optional fillings like rice, black beans, or green chilies, and bake them to golden perfection in just 25 minutes. Perfect for busy weeknights, this dish is a tasty way to elevate leftovers while minimizing food waste. Serve these enchiladas hot, garnished with fresh cilantro and a dollop of sour cream for a restaurant-quality experience right at home.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups leftover steak, sliced or shredded
• 8 flour or corn tortillas
• 2 cups enchilada sauce
• 2 cups shredded Mexican cheese blend
• 1 cup cooked white or brown rice (optional)
• 1 cup black beans (optional, drained and rinsed)
• 1 small can diced green chilies (optional)
• 1 tablespoon olive oil or butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro for garnish (optional)
• 0.5 cup sour cream for serving (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly grease a 9x13 inch baking dish with olive oil or butter.

Step 3

In a medium skillet over medium heat, warm the leftover steak slices for 2-3 minutes, seasoning with salt and black pepper to taste. Remove from heat and set aside.

Step 4

If using rice, black beans, or diced green chilies, mix them together in a bowl to create a filling mixture for the enchiladas.

Step 5

Lay one tortilla flat on a clean surface. Add a small amount of steak, cheese, and optional filling (rice, beans, or chilies) to the center of the tortilla.

Step 6

Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 7

Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.

Step 8

Sprinkle the remaining shredded cheese evenly across the top of the enchiladas.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 11

Garnish with fresh cilantro, if desired, and serve hot with sour cream on the side.

Nutrition Facts

Serving size	(2678.8g)

Amount per serving	% Daily Value*
Calories	5325.8

Total Fat 298.6g	0%
Saturated Fat 136.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 961.7mg	0%
Sodium 10788.0mg	0%
Total Carbohydrate 359.1g	0%
Dietary Fiber 30.8g	0%
Total Sugars 30.5g
Protein 303.6g	0%

Vitamin D 102.6IU	0%
Calcium 4186.0mg	0%
Iron 36.6mg	0%
Potassium 4041.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 22.7%

Carbs: 26.9%