Beef Steak Enchiladas

Enjoy our variation of steak enchiladas, using our Beef Shaved Steak. A tasty, comfort-food dish that you can enjoy any day of the week!
  • About 10 corn tortillas (or more depending on how much you stuff each)
  • 3 cups of shredded cheddar cheese
  • 5 scallions, chopped
  • 1/2 cup cilantro, chopped, for garnish

Beef Steak Filling:
  • 1 tbsp. cooking oil
  • 1 package of Old Neighborhood Beef Shaved Steak
  • 1 medium onion, chopped
  • 1 4 oz. can of green chilies, chopped
  • 1/2 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. red pepper flakes

Enchilada Sauce:
  • 1 tbsp. canola oil
  • 1 tbsp. all-purpose flour
  • 1 28 oz. can of enchilada sauce
  • 2 cups chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp. cilantro, chopped
  1. Heat a saucepan over medium high heat. When heated, add 1 tbsp. of canola oil. Once the oil is heated, add 1 tbsp. of flour. Whisk to create a paste. When the paste is formed, add the remainder of the sauce ingredients, except for the cilantro. Stir and let the contents simmer for 40 minutes. Add the 2 tbsp. of chopped cilantro. Continue to simmer for another 5 minutes.
  2. When the sauce is nearly done cooking, heat a skillet over medium high heat. When heated, add 1 tbsp. of cooking oil. When the oil is heated, add the beef shaved steak and the chopped onion. Cook for about 3 minutes. Add the remainder of the “filling” ingredients. Continue cooking for another 5 minutes. Remove from heat and set aside.
  3. Preheat the oven to 350 degrees F.
  4. Take about 1/4 cup of the prepare sauce and put it on a plate. Taking one tortilla at a time, dip it into the sauce, covering both sides. Take a portion of the beef steak filling and put it in the middle of the tortilla, making sure to cover the middle, horizontally. Fold/roll the top and bottom “flaps” to tightly enclose the beef steak filling.
  5. Place the rolled enchilada, flap down, into a 9″x13″ baking dish. Repeat the steps for the remaining tortillas. Replenish the sauce in the plate if needed to ensure that each tortilla is covered in sauce prior to rolling. 
  6. Once all the enchiladas are rolled, pour the rest of the enchilada sauce into the baking dish, making sure to cover each of the enchiladas. Cover the dish with the cheddar cheese. 
  7. Bake the dish for about 20 minutes, or until all the cheese is melted.
  8. Garnish the enchiladas with chopped scallion and cilantro and serve!