Creamy Steak Fajita Enchiladas
Indulge in these mouthwatering Creamy Steak Fajita Enchiladas, where grilled flank steak and vibrant bell peppers are beautifully tossed in a luscious creamy salsa. Each tortilla is generously filled and rolled, then drenched in more creamy goodness and topped with a melty cheese blanket. Perfect for gatherings or a cozy family dinner, these enchiladas promise to be a hit that brings the zest of Mexican flavors straight to your table!
12
Servings
250
Calories
11
Ingredients
Ingredients
green pepper
1 (Thinly sliced)
red bell peppers
2 (Thinly sliced)
onion
1/2 large (Thinly sliced)
garlic clove
1 (Minced)
simply organic fajita seasoning mix
2 tablespoons
canola oil
2 teaspoons
all natural burrito-size flour tortillas
12
sliced grilled flank steaks
3 cups
fresh salsa
1 1/2 cups
sour cream
1 1/2 cups
Mexican blend cheese
2 cups
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet over medium-high heat, add 1 tablespoon of oil. When hot, toss in the minced garlic and sauté until golden brown, about 1 minute. Then, add the sliced onions and sauté until they're translucent and fragrant.
3
In a large mixing bowl, combine the fajita seasoning mix with 2 tablespoons of warm water and 2 teaspoons of oil. Whisk until smooth and then add the sliced green and red bell peppers. Season with salt and pepper to taste, then toss to coat the peppers evenly in the seasoning mix.
4
Add the coated peppers to the skillet with the sautéed onions and cook until they are tender but still crisp, adjusting seasoning as needed.
5
In a separate mixing bowl, combine 3/4 cup of the fresh salsa with 3/4 cup of sour cream. Add the sliced grilled flank steak and mix well to coat the steak evenly. Then, stir in 1/2 cup of the Mexican blend cheese and the sautéed pepper mixture until everything is fully combined.
6
Spray a 9x13-inch or two 8x8-inch baking pans with cooking spray. Take a burrito-sized tortilla, scoop 4 generous spoonfuls of the filling mixture into the center, roll it tightly, and place it seam-side down in the pan. Repeat this process until the pan is fully loaded with enchiladas.
7
In a small bowl, mix together the remaining 3/4 cup of salsa and 3/4 cup of sour cream. Pour this creamy sauce generously over the enchiladas. Top with the remaining 1 1/2 cups of Mexican blend cheese.
8
Bake the enchiladas uncovered in the preheated oven for 25-30 minutes, or until the tortillas are crispy and golden, and the cheese is melted and bubbly.
Nutrition Information
15g
Protein
250mg
Sodium
38mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Steak Fajita Enchiladas?
These are mouthwatering enchiladas where grilled flank steak and vibrant bell peppers are tossed in a luscious creamy salsa, rolled in tortillas, and topped with melted cheese.
What type of meat is used in this recipe?
The recipe calls for 3 cups of sliced grilled flank steak.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
What is the recommended oven temperature?
Preheat your oven to 350 degrees F (175 degrees C).
How long should the enchiladas bake?
Bake the enchiladas uncovered for 25 to 30 minutes.
What ingredients make up the creamy sauce?
The sauce is a mixture of fresh salsa and sour cream.
What kind of tortillas are used?
The recipe uses 12 all-natural burrito-size flour tortillas.
How many calories are in one serving?
There are 250 calories per serving.
How much protein is in each serving?
Each serving contains 15g of protein.
What is the sodium content per serving?
The sodium content is 250mg per serving.
How much cholesterol is in each serving?
Each serving contains 38mg of cholesterol.
How should the bell peppers be prepared?
One green pepper and two red bell peppers should be thinly sliced.
Is there garlic in this recipe?
Yes, the recipe requires 1 minced garlic clove.
What type of fajita seasoning is recommended?
The recipe specifies using 2 tablespoons of simply organic fajita seasoning mix.
How do you prepare the fajita seasoning?
Combine the seasoning mix with 2 tablespoons of warm water and 2 teaspoons of oil and whisk until smooth.
What type of cheese is used?
Use 2 cups of Mexican blend cheese in total.
How should the onions be cooked?
The sliced onions should be sautéed until they are translucent and fragrant.
What is the final texture of the peppers?
The peppers should be cooked until they are tender but still crisp.
What size baking pan is needed?
You can use one 9x13-inch baking pan or two 8x8-inch baking pans.
Should the baking pan be greased?
Yes, spray the pan with cooking spray before placing the enchiladas.
How much filling goes into each tortilla?
Scoop 4 generous spoonfuls of the filling mixture into the center of each tortilla.
How should the tortillas be placed in the pan?
The tortillas should be rolled tightly and placed seam-side down in the pan.
How much cheese is used for the topping?
The final topping uses 1 1/2 cups of the Mexican blend cheese.
Do you bake the enchiladas covered or uncovered?
The enchiladas should be baked uncovered.
How do I know when the enchiladas are done?
They are ready when the tortillas are crispy and golden, and the cheese is melted and bubbly.
What type of oil is used for sautéing?
The recipe calls for canola oil.
What type of salsa should be used?
The recipe recommends using fresh salsa.
How much onion is required?
The recipe uses 1/2 of a large onion.
What are the primary flavor tags for this recipe?
The tags include Mexican, Tex-Mex, cheesy, creamy, and comfort food.
Is this recipe suitable for families?
Yes, it is described as perfect for gatherings or a cozy family dinner.