Aggie's Kitchen

Steak Fajita Enchiladas

Steak Fajita Enchiladas

We’ve been eating a lot of great veggie meals lately.  I gave up meat for the last two weeks of Lent and have kind of been on a roll since then.  I haven’t completely given it up, I won’t be able to resist my grandpa’s homemade Italian sausage or chicken parmagiana, but for the most part am trying to cut down a bit and incorporate more veg meals during the week for the whole family.  My husband has surprisingly embraced our “new” way of eating (he’s also been enjoying Jamie Oliver’s new show with me and thought Food, Inc was a huge eye-opener…so happy about that!)…and though he’s not complaining about our veggie meals, I know he’s missing his steak.

So the other night, I pulled a nice piece of flank steak out of the freezer and grilled it up.  It was seasoned nicely and simply with salt and lots of fresh ground pepper…and after it cooked and rested, I sliced it up real thin and assembled these Steak Fajita Enchiladas.  I actually made the enchiladas three ways that night to suit all of our tastes.  My husband ate his as shown…I opened up a can of vegetarian refried beans and used it as the filling along with the sauteed peppers and onions and of course cheese for myself…and for the kids, it was simply refried beans and cheese.  It was easy enough to accommodate everyone’s requests and we all really enjoyed our dinner.

Steak Fajita Enchiladas

Print Recipe

Steak Fajita Enchiladas

Ingredients:

  • flank steak, seasoned with salt and pepper, grilled or broiled, sliced thin against the grain
  • 2-3 peppers sliced thin (red bell, poblano, hungarian - your choice - I used all three)
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon Mexican oregano (or regular oregano)
  • salt and pepper, to taste
  • 2 cups Pepper Jack cheese (or something milder), shredded
  • can Old El Paso Verde Enchilada sauce
  • 2 green onions, chopped (optional)
  • whole wheat wraps or tortillas

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large nonstick skillet, heat 1 tb oil and add sliced onion and peppers.  Add chili powder, oregano, salt and pepper and cook until softened, about 10 minutes.
  3. Warm tortillas in microwave (on plate with moist paper towel) for about 20-30 seconds.  Start to assemble tortillas by first adding a small amount of cheese, sliced steak and vegetable mixture.  Roll up tortillas to form a "cigar" and place into a baking dish sprayed with non stick spray.  Once all enchiladas are assembled, pour sauce over all of the wrapped tortillas.  Add a layer of cheese and place in oven.  Bake for about 20 minutes or until cheese is melted and browned and sauce is bubbling.  Garnish with chopped green onion if desired.

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Serve with Spicy Slaw Salad for a great meal!

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25 comments on “Steak Fajita Enchiladas”

  1. That looks like a fabulous meal! I can’t wait to get going with grilling again! The weather is ready, I just can’t seem to get my act together to plan for it!

  2. Josh LOVES flank steak and mexican. These would be perfect for him. Your meals are always so yummy looking. Isn’t it amazing how easy it is to remove meat from your life? <3

  3. that looks amazing! fajitas and enchiladas combined in one dish is absolutely mouth-watering 🙂 I cannot wait to try this one out.

  4. We eat plenty of veg meals too but once in a rare while I’ll crave some steak – usually in the form of fajitas! Sounds delicious 🙂

  5. Oh that looks so good Aggie! I love fajitas, I love steak, I love enchiladas…I think I’m saying, I’d love this! 🙂

  6. It all sounds delicious Aggie from the tender steak to the coleslaw.

  7. someday you will find me at your doorstep I love these~ just without the onions they look fabulous!

  8. These look fantastic! I can’t seem to get enough Mexican food lately, YUM! 😀

    Jenn

  9. Wow that looks delicious!

  10. Oh that looks good. I am so hungry!

  11. Lookin good Aggie! I love meals like this and a great way to change it up to fit all of your tastes.

  12. Waw, Aggie!! What a superb & tasty looking meal!

    Yummmmm,…beautiful presented too!

    You have a COOL foodblog!
    Many greets from sunny Brussels, Belgium!

  13. These sound divine!! I bet they were delicious. I love fajitas and enchiladas, so what a great combo 😉

  14. Your recipe looks delicious. I too have been eating a lot of meatless meals lately … thanks, in part, to the Bush’s Beans gift basket I won from you. I made Connie’s black bean/sweet potato chili the other night and my oldest son, Josh, really loved it. He even asked me, “Mom, is this recipe going in the next book?” Since I can’t steal Connie’s recipe, I’ll just have to come up with something else that he’ll love just as much!

  15. Cutting out meat was super easy for me. Mostly because I don’t actually like meat. I find that occasionally I’ll have some type of cured meat and it’s because cured meat least resembles an animal’s flesh.

  16. I think these look so good..very nice indeed.

  17. This looks delicious. I love the flexibility you’ve incorporated into the recipe!

  18. I love enchiladas and I make them from scratch about once a year! Yours look so scrumptious and with the canned sauce a heck of a lot easier to put out!

  19. Yum! I have been on a huge Mexican food kick lately.

    P.S. Congrats on being one of the top 50 mom food bloggers!

  20. What a lovely meal! This is one the family would love!

  21. This sounds wonderful!! I have a question, though. I’m a Mexican food-loving American who lives in England. I’ve never seen Old El Paso Verde Enchilada Sauce in our grocery stores. We have a few Mexican choices, and the UK’s improving–certainly much better than when I arrived 10 years ago!! Any suggestions for what to use in place of the sauce?

    • Hi Phyllis! Do they sell any kind of enchilada sauce? A red enchilada sauce would work well, or you can even bake with a little salsa instead. Enjoy!