Stevenson Family Steak Enchiladas

By Texas Beef Council

•1 pound grilled steak (preferably Sirloin)
•1 onion powder
•1 garlic powder
•1 teaspoon cumin
•1 teaspoon pepper
•1 teaspoon salt
•1 can (28 ounces) enchilada sauce
•1 white medium onion
•1 red medium onion
•1/4 cup oil
•24 tortillas
•1 cup shredded cheese
•2 large tomatoes
•1 bunch cilantro

Slice grilled steak. Set aside. Mix dry ingredients. Sprinkle onto steak. Heat seasoned steak on skillet with 1 tablespoon of enchilada sauce. Dice onions. Set aside. Heat 1/4 cup oil and 1 tablespoon of enchilada sauce in skillet over medium heat. Fry tortillas flipping three times. Coat bottom of baking pan with enchilada sauce. Roll steak, onions and cheese into cooled tortilla. Line rolled enchiladas tightly into baking pan. Top with remaining sauce, cheese, tomatoes and red onion. Bake at 350ºF for 15 minutes. Garnish with fresh cilantro.


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