› Recipes › Budget Recipes › Grilled Steak Fajita Enchiladas
This topic contains 0 replies, has 1 voice, and was last updated by GB101 4 years, 2 months ago.
- December 31, 2018 at 8:49 pm #9624
There’s a beer in this recipe- keep in mind, never cook with something that you wouldn’t eat or drink on it’s own, so if you have a nasty beer your uncle left in the fridge during the holidays, do yourself a favor and don’t use it in a recipe.
1 head garlic, minced
3 tablespoons Pure Olive Oil, divided
1 bottle lager beer
1 cup fresh cilantro, chopped
1 tablespoon Steak Seasoning
16 ounce Black Angus Top Sirloin Steak
2 teaspoons Ground Cumin
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Chili Powder
1 teaspoon Iodized Salt, plus additional to taste
4 8-ounce cans Tomato Sauce
¼ cup water
½ red pepper, diced
½ green pepper, diced
1 onion, diced
1 pint button mushrooms, diced
8 Fajita Tortillas
2 cups Mexican Shredded Cheese, divided
Preheat grill to medium-high heat.
Preheat oven to 350°.
In a large bowl, combine garlic, 1 tablespoon oil, beer, cilantro and steak seasoning. Add steak and marinate for 15 minutes at room temperature.
Meanwhile, in a small saucepan, combine cumin, garlic powder, onion powder, chili powder and salt.
Toast over medium heat for 3 minutes. Slowly add 1 tablespoon oil, tomato sauce, and water. Simmer for 10 minutes. Season to taste with salt.
Grill steak for 5 minutes each side; let rest 5 minutes and dice.
In a large skillet, heat 1 tablespoon oil. Add peppers, onion and mushrooms; cook for 5 minutes.
Add steak and ½ cup sauce.
Pour ½ cup sauce into a 13×9-inch baking dish.
Dip both sides of tortillas in sauce and distribute 1 cup cheese and filling evenly, wrap up and place in pan.
Top enchiladas with remaining sauce, then cheese. Bake for 15 minutes until sauce is bubbly and cheese is melted. Serve with sour cream and chopped cilantro.
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