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Why You’ll Love My Recipe
These Sour Cream Steak Enchiladas are rich, hearty, and satisfying without being too complicated. Loaded with creamy sauce, melted cheese, and juicy steak, they taste every bit as good as what you’d order at a restaurant, only easier and more comforting.
For a fresh finishing touch, try making your own Easy Chunky Homemade Guacamole Recipe, or pair your enchiladas with a side of Ranch Style Beans!
Reader Review
Made this recipe for a quick meal. Never made enchiladas before. Big hit!! Thanks
Karlynn’s Recipe Notes
- Skill Level: These Sour Cream Steak Enchiladas are easy enough for any home cook. If you can make tacos, you can definitely handle these!
- Total Time: From start to finish, dinner’s on the table in about 40 minutes – a great weeknight meal.
- Variations: For a fresh and flavorful pairing, try serving these enchiladas with a Simple Mexican Coleslaw or some Cilantro Lime Rice. And if you can’t find a Mexican cheese blend, try mixing Cheddar and Monterey Jack instead!
- Tools For This Recipe: You will need a skillet, a saucepan, a whisk, a spatula, and a 9×13 baking pan.
What You’ll Need for Ingredients
Strip Loin Steak: You can use any cut of steak you prefer, but strip loin adds a great balance of flavor and tenderness to this meal. Karlynn’s Tip: You could also use a ribeye or sirloin if that’s what you have on hand, but because enchiladas are packed with tons of bold ingredients, save your premium cuts for another meal!
Wheat Tortillas: These are perfect for rolling and baking without falling apart. You can also try some corn tortillas for a more traditional touch. Karlynn’s Tip: Warm your tortillas slightly before filling them to prevent any tearing as you roll them up.
Mexican Cheese Blend: The key to that gooey, golden topping everyone loves on enchiladas. Karlynn’s Tip: You can add a pinch of cumin, paprika, cayenne, or chipotle to your blend for an extra spicy kick.
Enchilada Sauce: Choose either your favorite store-bought or homemade sauce –both work beautifully. The rich, subtle spice pairs perfectly with the tangy sour cream.
Green Chiles: These add a gentle heat and zest that brightens the creamy sauce and steak filling. Karlynn’s Tip: If you like a little more spice, add a bit of diced jalapeño or chipotle pepper in adobo instead.
How To Make Sour Cream Steak Enchiladas
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 400°F.
- Sauté the onions in oil until soft, then add the sliced steak and cook until browned. You’ll know it’s ready when it reaches a safe internal temperature of 145°F.
- Lay out the tortillas, fill with steak and cheese, then roll and place seam-side down in a baking dish.
- In a saucepan, whisk together enchilada sauce, sour cream, green chiles, and cornstarch. Heat until it’s steaming.
- Pour the sauce over the tortillas and top with the remaining cheese.
- Bake for 18–22 minutes until bubbly and golden.
- Top with fresh cilantro and enjoy!
Karlynn’s Tips and Tricks for the Perfect Sour Cream Steak Enchiladas
- Trim the Fat: Before cooking, trim away the thick white strip of fat around the edge of your strip loin. While fat adds flavor in most dishes, this type won’t melt nicely in your enchiladas and can make the texture chewy.
- Slice Against the Grain: Always slice your steak thinly and against the grain. This keeps every bite tender and helps the pieces fit perfectly when you roll your enchiladas.
- Try Your Own Cheese Blend: Skip the pre-shredded bags and grate your own mix of cheeses. Try combining Oaxaca or even a smoky gouda with Monterey Jack for a melt that’s rich, gooey, and full of character!
Storage Instructions
These enchiladas are delicious fresh, but if you happen to make extra, here’s how to store them safely for a tasty meal later on.
Refrigerator: Let the enchiladas cool completely, then store them in an airtight container in the fridge for up to 4 days. They make a great lunch or a quick dinner the next day.
Freezer: You can freeze the cooked enchiladas for up to 3-4 months on average. Wrap them tightly or place them in a freezer-safe container, following USDA food safety guidelines. Thaw in the refrigerator before reheating in the oven.
More Delicious Beef Steak And Rib Recipes
For more irresistible Beef Steak And Rib recipes, give these a try:
- Sweet Tropical Teriyaki Beef Kabobs are packed with flavor and perfect for grilling!
- Chicken Fried Steak is a classic comfort food you can make any night of the week.
- Tex-Mex Steak & Eggs Skillet makes a hearty and filling breakfast or brunch.
There you have it, folks! These Sour Cream Steak Enchiladas bring that classic, restaurant-style Mexican flavor right to your table.
I’d love to hear what sides or toppings you pair your enchiladas with, so leave a comment below and let me know how it works out!
Happy Cooking!
Karlynn
Steak Sour Cream Enchiladas
Ingredients
- 2 striploin steak, 1 inch thick, fat trimmed and cut into small slices against the grain
- 1 tablespoon canola oil
- 1 white onion, large , diced finely
- salt and pepper
- 4 wheat tortillas, large
- 1 cup enchilada sauce
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1 4 ounce can green chiles
- 3-4 cups Mexican cheese blend
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kimh says
We love this. Thank you. Have made it twice when we have leftover steak. And i make mine cheese. I use a Mexican cheese mixture and add some taco seasoning. Not much.
Black says
Terrible. Too much sour cream, no spice, and adding cornstarch to a cooking dish??
Made as listed, throwing out the pan.
Raj says
This recipe was great, the sauce was unbelievable. It’s more work than I’m used to doing in the kitchen, but so worth the effort. Thank you very much for sharing this with us.
Robin DiDonato says
made this recipe for a quick meal. Never made enchiladas before. Big hit!! Thanks
alicia says
I came across this an we love it. I made a few changes I used the green chilie sauce instead of red. I didn’t have any cornstarch so I put a big glob of the queso cheese. its a quick easy meal an everyone keeps asking to have it again. I didn’t figure leftovers would be good but they was amazing still.