Carne Asada Enchiladas – Cheesy, Saucy, and Irresistibly Flavorful
Carne Asada Enchiladas are hearty and comforting.Grilled steak adds smoky depth.Soft tortillas wrap around tender beef.Enchilada sauce provides rich flavor.Melted cheese creates a creamy finish.Perfect for family dinners or gatherings.
Ingredients
For the Carne Asada:
- 1 ½ pounds flank or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
For the Enchiladas:
- 8 small flour or corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- Optional toppings: sour cream, sliced jalapeños, avocado
Instructions
- In a bowl, mix olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper.
- Marinate steak for at least 30 minutes (or up to 2 hours).
- Grill or sear steak over high heat for 3–5 minutes per side until cooked to desired doneness.
- Let steak rest for 5–10 minutes, then slice thinly against the grain.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with sliced carne asada, a sprinkle of onion, and a small amount of cheese.
- Top with remaining cheese.
- Garnish with cilantro and desired toppings before serving.
Notes
- Slice steak thinly for easier rolling.
- Warm tortillas before filling to prevent cracking.
- Use homemade enchilada sauce for richer flavour.
- Don’t overfill tortillas to keep them intact.
- Let enchiladas rest for 5 minutes before serving.
- Corn tortillas give more authentic flavor.
- Adjust spice level with your preferred sauce.
- Store leftovers refrigerated for up to 3 days.