Steak Fajita Enchiladas Recipe

Name: Steak Fajita Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green pepper, Thinly Sliced; 2 red bell peppers; 1/2 large onion, Thinly Sliced; 1 garlic clove; 2 tablespoons simply organic fajita seasoning mix; 2 teaspoons oil; 12 all natural burrito-size flour tortillas; 3 cups sliced grilled flank steaks; 1 1/2 cups fresh salsa; 1 1/2 cups sour cream; 2 cups Mexican blend cheese

Servings: persons

1
Preheat Oven to 350.
2
Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to saute.
3
In large mixing bowl, Add fajita mix to 2T. warm water and 2 t. canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sauteed onions. Saute peppers until tender (not mushy). Add more salt and pepper.
4
In another large mixing bowl, mix together 3/4 cups salsa with 3/4 cups sour cream. Add in steak coat completely. Add 1/2 cup cheese and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
5
Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 3/4 cup salsa with 3/4 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1 1/2 cup cheese on top. *.
6
Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.

2068

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 green pepper, Thinly Sliced, 2 red bell peppers, 1/2 large onion, Thinly Sliced, 1 garlic clove, and more.

Yes, Steak Fajita Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak Fajita Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions