Steak Sour Cream Enchiladas Recipe

If you have a craving for something rich, comforting, and packed with flavor, you’re going to want to try this Steak Sour Cream Enchiladas Recipe. I absolutely love how the tender steak mingles with the creamy sour cream sauce and melted cheese in these enchiladas—each bite is a perfect harmony of savory goodness that feels like a warm hug. Whether you’re making a weeknight dinner or feeding a small crowd, this recipe is sure to impress and satisfy every time.

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Ingredients You’ll Need

The ingredients for this Steak Sour Cream Enchiladas Recipe all complement each other beautifully—tender steak, melty cheese, and a tangy, creamy sauce. I like to use large wheat tortillas for a heartier base, and fresh diced onions to add a bit of sweetness that softens with cooking.

• Striploin Steak: Choose a good-quality cut, trimmed and sliced thinly against the grain for tender bites.
• Canola Oil: Neutral-flavored oil ideal for stir-frying the steak and onions without overpowering the dish.
• White Onion: Finely diced to cook down into a sweet, fragrant base that balances the savory steak.
• Salt and Pepper: Essential for seasoning—don’t be shy here for deep flavor.
• Wheat Tortillas: Large sizes hold all the filling snugly and add a hearty texture.
• Enchilada Sauce: Use your favorite brand or homemade for a classic, mildly spicy kick.
• Sour Cream: Provides creaminess and tanginess that makes the sauce extra special.
• Cornstarch: Thickens the sauce nicely without affecting the flavor.
• Green Chiles (Canned): Adds a subtle heat and depth of flavor to your sauce.
• Mexican Cheese Blend: Melts beautifully with a mix of cheeses like cheddar, Monterey Jack, and queso quesadilla.

Variations

I love encouraging you to make this Steak Sour Cream Enchiladas Recipe your own. Over time, I’ve tried a few fun twists—each made the dish feel fresh while keeping that classic comfort vibe you want.

• Spicy Kick: Adding a pinch of cayenne or chopped jalapeños gives this a nice heat boost, perfect if you like things fiery.
• Cheese Swap: Try pepper jack or smoked gouda for a different melty texture and flavor profile—my family goes crazy for smoked gouda.
• Vegetable Boost: Toss in some sautéed bell peppers or mushrooms with the steak for extra color and flavor.
• Make it Gluten-Free: Use corn tortillas instead of wheat; just warm them carefully so they bend without cracking.

How to Make Steak Sour Cream Enchiladas Recipe

Step 1: Sauté the Onions and Steak

Heat your skillet over medium-high and add the canola oil. Toss in your diced white onions and stir frequently until they turn soft and translucent, which usually takes about 4 to 5 minutes. This step is crucial because it builds the savory base for your filling. Next, add your sliced steak to the pan. Stir-fry quickly—no need to cook it fully here, as it will cook more during baking. Season lightly with salt and pepper. Avoid overcooking at this stage to keep your steak tender and juicy.

Step 2: Assemble the Enchiladas

Lay out your tortillas flat on a surface. Divide the beef and onion mixture evenly among the four tortillas, placing it in a neat line down the middle. I always sprinkle about a quarter cup of shredded Mexican cheese blend right over the beef before rolling—trust me, it melts into that filling creating magic. Carefully roll each tortilla up and place them seam side down in your baking dish (a 9×13 pan works perfectly). This helps them hold their shape during baking.

Step 3: Prepare the Creamy Enchilada Sauce

In a saucepan, combine your enchilada sauce, sour cream, canned green chiles, and cornstarch. Whisk everything together well to break up any lumps from the cornstarch. Heat it gently while stirring constantly until the sauce is steaming hot but not boiling—that’s the point where it thickens up nicely and flavors meld beautifully. This creamy, slightly tangy sauce is what sets these enchiladas apart from others.

Step 4: Bake and Enjoy

Pour your warm sauce evenly over the rolled tortillas until everything is coated. Finish by sprinkling the remaining cheese on top. Bake in the preheated 400°F oven for 18 to 22 minutes, or until the cheese is melted and bubbly and the sauce is bubbling around the edges. Let the enchiladas rest a few minutes out of the oven before serving—this helps the sauce settle and makes for easier plating.

How to Serve Steak Sour Cream Enchiladas Recipe

Garnishes

I like to top my enchiladas with fresh chopped cilantro and a dollop of extra sour cream. Sometimes I add sliced avocado or a squeeze of fresh lime juice—it brightens up the richness wonderfully and adds a fresh contrast that your taste buds will thank you for.

Side Dishes

My go-to sides here are simple yet flavorful. Mexican rice or cilantro-lime rice pairs beautifully, along with black beans or refried beans. For something crunchy, a fresh jicama salad or tortilla chips on the side bring a nice texture contrast that everyone enjoys.

Creative Ways to Present

For special occasions, I like to add a drizzle of avocado crema or even a chipotle crema on top before serving for an extra flare. Sometimes, layering the enchiladas in individual ramekins makes for a charming personal presentation. You can also sprinkle crumbled queso fresco or pickled red onions for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

I always store leftover enchiladas covered tightly in an airtight container in the fridge. They keep well for up to 3 days and reheat without losing moisture or flavor. Just make sure to let them cool completely before refrigerating to avoid sogginess.

Freezing

If you want to prep ahead, simply assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze before baking. When ready, thaw overnight in the fridge, then bake as directed. I’ve found this trick saves me time and still delivers great results.

Reheating

To reheat, I pop the enchiladas in a 350°F oven covered with foil for about 15 minutes to warm through without drying out. If short on time, the microwave works too—just cover loosely and heat in short bursts to retain moisture.

FAQs

Final Thoughts

I started making this Steak Sour Cream Enchiladas Recipe years ago when I wanted something special but simple. Over time, I discovered tricks that keep the steak tender and the sauce luxuriously creamy. It’s now a staple in my family’s dinner rotation because it’s so crowd-pleasing and easy to customize. I can’t wait for you to try it—you’ll find this recipe quickly becomes a comfort food favorite, just like it did for me.

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