Steak Enchiladas
This beef builds inside skirt steak, chipotle chillies in adobo, chopped and adobo sauce into a satisfying meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and grill / broiler. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Whisk together the olive oil, ground cumin, chopped chipotles, adobo sauce, lime juice, salt and pepper, then rub this over the skirt steak and marinate for 30 to 60 minutes.
- Heat a heavy grill pan or skillet until very hot and sear the steak for about 3 to 4 minutes per side until well charred and cooked to medium, reaching at least 63 C / 145 F, then rest it for 10 minutes.
- Slice the rested steak thinly against the grain and chop into bite-sized pieces, mixing in any resting juices.
- Preheat the oven to 190 C / 375 F and spread a thin layer of enchilada sauce over the base of a baking dish.
- Warm the tortillas briefly so they are pliable, then fill each with chopped steak, a little chopped onion and a sprinkle of cheese, roll up and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and scatter the rest of the cheese on top.
- Bake uncovered for 18 to 20 minutes until the sauce is bubbling and the cheese is melted and lightly golden, then finish with the chopped coriander and remaining onion before serving.
You'll use: Oven Β· Grill / broiler Β· Frying pan / skillet Β· Pan Β· Large pot
Ingredient substitutions
- Lime
- lemon
Tips & common questions
How long does Steak Enchiladas take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lime?
Try lemon. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Steak Enchiladas is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: La Hacienda - Sonoma 2019 - Sarah Stierch 02.jpg by Missvain, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.