Steak Cheese Enchiladas

These Steak Cheese Enchiladas are ripping the seams with ooey, gooey cheese! We topped it off with a nice steak just to make your eyes pop!

When it’s Ben’s birthday, we don’t just make your ordinary birthday dinner! He makes requests, and yes, we try are darndest to fill it! He had went to one of our local restaurant and had this dish. He had requested that his brother, Zac, make authentic red sauce, and he did! 

My task was to make the cheesiest, meltist, enchiladas I could and I delivered (with Zac’s help!) I did some research to find cheeses that would melt to perfection, and found a combination that was out of this world!

You and your family are going to love these! The steak is optional but I would highly recommend it! You could also substitute it for chicken or shrimp.

Steak Cheese Enchiladas

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Ingredients

• 14-16 white flour tortillas
• 1¼ cups shredded Supremo, Chihuahua, Authentic Mexican Style
• 1¼ cups shredded Monterey Jack cheese
• 8 ounces Oaxaca cheese, shredded
• 8 ounces Queso Fresco, crumbled
• Crema Mexicana, for garnish
• 2 ribeye steaks, cooked to your preference
• For the Red Enchilada Sauce:
• 3 Tablespoons vegetable oil
• 2 Tablespoons flour
• 3 Tablespoons chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 cup tomato paste
• 2 cups chicken broth

Instructions

1. Preheat the oven to 350°F.

   In a saucepan, heat oil on a medium heat and then add flour. Whisk constantly for about an minute. Add seasonings and whisk until well combined. Add tomato paste and mix well. Slowly add the chicken broth while whisking. Let simmer for 3 to 4 minutes to thicken. Set aside, and let it cool.

   In a large bowl, combine all the cheeses, but only half the Queso Fresco, and set aside

   Using a skillet, heat a teaspoon of oil on a medium heat. Then taking each tortilla separately, brown on each side. If you want a little bit of char, use stove top burner. to achieve that.

   Dip 1 corn tortilla into the enchilada sauce, coating both sides. This will enhance its flavor. Place open in an 9x13-inch baking dish. Add a small handful of cheese down the center of the tortilla. Roll the tortilla around the cheese and lay seam-side down. Repeat with the remaining tortillas, lining them up tightly together.

   Pour any remaining sauce over the top of the enchiladas and sprinkle with any remaining cheese.

   Cover baking dish with foil and bake for 20 to 30 minutes, or until the cheese is melted and bubbly. Remove foil and bake for additional 5 minutes.

   Remove from the oven and let cool a few minutes. Top with remaining Queso Fresco, steak, and a generous drizzle of Crema Mexicana or sour cream.

Notes

This is Zac's Authentic Sauce Recipe!

INGREDIENTS  

• 12 guajillo chilis stemmed and seeded
• 2 ancho chilis stemmed and seeded
• 4 New Mexico chilis or Cascabel chili stemmed and seeded
• 2 chili de arbol stemmed and seeded
• 4 garlic cloves
• 1 tablespoon sesame seeds
• 2 teaspoons whole oregano
• 2 teaspoons whole cumin
• 5 peppercorns
• 1 cinnamon stick
• 4 tablespoons butter divided
• 1 large white onion chopped
• 2 cups con de pollo or chicken broth
• 4 tablespoons butter divided
• ½ teaspoon allspice

INSTRUCTIONS 

• Add the guajillo, ancho, New Mexico and de arbol chilis to a stock pot. Cover the chilis with water and bring to a low boil for about 10 to 12 minutes, or until tender.
• Strain the chilis from the pot and place in a blender. Add 1 cup of the chili liquid and garlic cloves. Blend well. Pour the contents through a strainer and set aside.
• Add the sesame seeds to a medium cast iron skillet over medium-low heat. Stir frequently until they are lightly toasted. Stir in the cumin and oregano and continue to cook for about 1 to 2 minutes, stirring frequently.
• Remove the spices from the skillet and place in a grinding rock (mortar and pestle). Add the peppercorns and cinnamon stick and crush into a fine powder. Set aside.
• Add 2 tablespoons of butter to the medium cast iron skillet over medium heat. Stir in the onion and cook for about 4 to 5 minutes, stirring occasionally, until the onions are tender.
• In a large cast iron skillet, add the remaining 2 tablespoons of butter. Add the blended red sauce. Stir in the chicken broth, crushed spices and allspice. Cook for about 15 to 20 minutes, or until the sauce thickens.

Did you try our Steak Cheese Enchiladas? What did you think? Did you love them? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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