Description
This Steak Sour Cream Enchiladas recipe features tender striploin steak sautéed with onions and seasoned perfectly, then wrapped in wheat tortillas with melted Mexican cheese blend. The enchiladas are smothered in a creamy, tangy enchilada sauce made with sour cream, green chiles, and corn starch, baked until bubbly and golden. This hearty Mexican-inspired dish is flavorful, comforting, and perfect for a satisfying dinner.
Ingredients
Scale
Steak 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
Assembly
- 4 large wheat tortillas
- 3-4 cups Mexican cheese blend, shredded
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 cook until the onions become soft and translucent.
- Cook steak: Add the sliced striploin steak to the skillet with the onions and stir-fry quickly until the beef is browned but not overcooked. Season lightly with salt and pepper, then remove from heat.
- Assemble enchiladas: Lay the wheat tortillas flat on a clean surface. Distribute the beef mixture evenly in a line down the center of each tortilla. Sprinkle about 1/4 cup of shredded Mexican cheese over the beef, then roll each tortilla up tightly. Place them seam-side down in a 9×13-inch baking pan.
- Preheat oven: Set your oven to 400°F (204°C) to prepare for baking the enchiladas.
- Prepare sauce: In a medium saucepan, whisk together the enchilada sauce, sour cream, green chiles, and cornstarch until fully combined. Heat the sauce over medium heat, stirring continuously until it becomes steaming hot but does not boil.
- Sauce and top enchiladas: Pour the hot sauce evenly over the wrapped tortillas in the pan, making sure each is well coated. Sprinkle the remaining shredded Mexican cheese evenly over the top.
- Bake enchiladas: Place the baking pan in the preheated oven and bake for 18-22 minutes, or until the cheese is melted and bubbly and the sauce is visibly boiling around the edges.
- Serve: Remove the enchiladas from the oven and let them cool slightly before serving for the best flavor and texture.
Notes
- Be careful not to overcook the steak during the stir-frying step; it should remain tender.
- If you prefer, use corn tortillas for a gluten-free alternative.
- You can substitute Mexican cheese blend with a combination of cheddar and Monterey Jack cheeses if unavailable.
- Use mild or hot green chiles depending on your spice preference.
- Keep an eye on the sauce while heating to avoid boiling, which can cause the sour cream to curdle.
Nutrition
- Serving Size: 1 enchilada
- Calories: 480
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
