Stevensons Steak Enchiladas

Makes 4 Servings

Recipe courtesy of: Gabby Stevenson of Houston, Texas


1 pound grilled steak (preferably Sirloin)

1 onion powder

1 garlic powder

1 teaspoon cumin

1 teaspoon pepper

1 teaspoon salt

1 can (28 ounces) enchilada sauce

1 white medium onion

1 red medium onion

1/4 cup oil

24 tortillas

1 cup shredded cheese

2 large tomatoes

1 bunch cilantro


Slice grilled steak. Set aside.

Mix dry ingredients. Sprinkle onto steak.

Heat seasoned steak on skillet with 1 tablespoon of enchilada sauce.

Dice onions. Set aside.

Heat 1/4 cup oil and 1 tablespoon of enchilada sauce in skillet over medium heat.

Fry tortillas flipping three times.

Coat bottom of baking pan with enchilada sauce.

Roll steak, onions and cheese into cooled tortilla.

Line rolled enchiladas tightly into baking pan.

Top with remaining sauce, cheese, tomatoes and red onion. Bake at 350ºF for 15 minutes.

Garnish with fresh cilantro.

From the July 2017 issue
The June 2024 cover of Texas Highways: Treasures from the Coast

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