Enchiladas don’t have to just be something you order at your local Mexican restaurant. Thanks to this simple recipe, you can make some delicious, cheesy enchiladas quickly, and they’ll probably be even better than the restaurant versions!
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Sour Cream Steak Enchiladas
Enchiladas are one of the sauciest and most accessible Mexican dishes there is. Basically, a burrito smothered in sauce, enchiladas should be filled with spicy, tangy, and savory meats and drenched in a rich tomato and chili sauce.
While there is always the worry about making something inauthentic, there are actually a whole lot of ways to make enchiladas that use cheap and easy ingredients that are still perfectly authentic.
So long as you use way too much sour cream and some good strip loin steak that you would be happy to eat all on its own, these enchiladas will turn out amazing no matter what enchilada sauce you use.
How To Prepare Your Strip Loin Steaks
When preparing your steak for this recipe, you might want to do a few extra steps to make sure that every bite of steak in your enchiladas is as perfect as the last.
While the random bits of fat cap and occasional stringy bits are perfectly delicious when you prepare a steak on its own, when you add that same steak as an ingredient in something like an enchilada, you might really regret not giving it a little bit of extra attention at the start of cooking.
So, to prepare your strip loin, you want to make sure that all of the external fat around the edge of the steak has been removed. This means the solid, white line of fat that will usually run up against the base of the steak.
While fat is most definitely flavor, this fat won’t taste good in an enchilada, so you should just remove it. If you want, to could render out the beef fat, crisp up the remains, and eat it as a chef snack!
Other than that, you just need to slice your sirloin into thin slices, making sure to cut them against the grain. By cutting against the grain, you ensure that the pieces stay tender no matter what and that the slices themselves are small enough to fit in your enchilada!
You could also use any cut of steak that you want; a nice prime rib eye would be especially tasty, for example.
However, because of the fact that there are so many strong and spicy flavors in these enchiladas, it might be a bit of a waste to use an especially good cut of steak.
It might be better to save that rib-eye for a nice steak dinner, and instead use the cheaper, less intensely flavored cuts like strip loin for your enchiladas.
What To Use If You Can’t Find A Mexican Cheese Blend
This recipe calls for a Mexican cheese blend, something that you could easily find in most supermarkets.
However, while they are pretty commonly found in North America, not every supermarket around the world is going to have this, so what should you do if you can’t find it?
Well, you could easily make your own blend of Mexican cheeses, so long as you don’t mind experimenting a little bit with your standard varieties of cheeses.
For starters, most North American blends of Mexican cheeses are nothing more than some Cheddar and Monterrey Jack, alongside a bit of additional spice mixture.
If you wanted to mimic that, you could just use that blend of cheeses, but there is nothing stopping you from playing around with a few other kinds of cheese as well.
For example, you could shred some Oaxaca cheese, or even something a bit smokier like a gouda, into tiny pieces and mix it with your more melty cheeses like Monterrey Jack. This would produce a really unique blend of different flavors that you would never get in a store-bought mixture.
You also need to give it a little bit of seasoning, so why not sprinkle a bit of ground cumin and paprika into your cheese blend, just to help give it that little extra kick? For something spicier, add in some cayenne or even some chipotle seasoning to really make your eyes water when you use it.
How To Serve Your Sour Cream Steak Enchiladas
These enchiladas should be rich, creamy, and satisfying, but there is nothing stopping you from adding a few extra ingredients as well.
Why not try a few of these serving suggestions to help make something really special?
- Sprinkle Of Cilantro
The most obvious, and indeed easiest, way to serve basically any Mexican food is to sprinkle it with a little bit of cilantro. It not only adds a nice burst of color but also a really nice flavor that is in keeping with all of the other flavors in your enchiladas.
- Side Of Guacamole
Requiring a little bit more effort, a well-made bowl of guacamole is something most people can only get at Chipotle.
However, as long as you can get a fresh, soft avocado, some cilantro, and a bit of red onion and lime, you can make the perfect, fresh side dish for your enchiladas in no time at all.
- Side Of Beans (Refried or ranch style)
This definitely requires the most effort if you want to make it homemade, but some good refried beans are perfect for any Mexican dish.
They are also really often sold in cans at the supermarket, so you could even just buy it pre-made and heat it up to serve alongside your enchiladas!
Looking for more delicious Beef Steak And Rib recipes? Try these out:
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Steak Sour Cream Enchiladas
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Main Course
- Karlynn Johnston
- 2 1 inch thick strip loin steak, fat trimmed and cut into small slices against the grain
- 1 tablespoon canola oil
- 1 large white onion diced finely
- salt and pepper
- 4 large wheat tortillas
- 1 cup of your favorite enchilada sauce
- 1 cup of sour cream
- 1 tablespoon cornstarch
- 1 4 0z can of green chiles
- 3-4 cups of Mexican cheese blend
- In a large skillet over medium-high heat, add the oil and onions, then stir. Fry until the onions are soft and translucent.
- Add in the beef and stir fry quickly until browned, trying not to overcook. Salt and pepper the mixture slightly, then remove from the heat.
- Take the tortillas and lay them flat. Divide the beef mixture between the 4 tortillas evenly, placing the beef in the middle of each in a line. Sprinkle 1/4 cup of cheese on top of the beef in each tortilla, then roll the tortilla up like a wrap. Place seam side down in a 9×13 pan as shown in the photo.
- Pre-heat your oven to 400 °F.
- In a medium sauce pan, combine the enchilada sauce, sour cream, chiles and cornstarch. Whisk until the cornstarch is mixed in completely. Heat the sauce, stirring continuously, until steaming hot but not boiling.
- Pour the sauce over the wrapped tortillas in the pan, coating each evenly. Sprinkle the remaining cheese in an even layer on top.
- Bake in the oven for 18-22 minutes or until the cheese is melted and the sauce is bubbling.
- Remove and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.