Steak Enchiladas With Homemade Red Sauce

www.mypicshares.com

It’s no secret that I love Mexican food, and I’m always excited about preparing traditional dishes with whole foods and real ingredients because most restaurants don’t use them.

In this recipe, you get all of the amazing flavor of your favorite enchiladas from the restaurant, without any of the unhealthy attributes of restaurant food.

You can use any type of meat filling you want; you could even use just cheese. But I love the combination of dramatic tastes and seasonings in this meal when using steak and cheese together with the red sauce. The taste of of this recipe is positively explosive in southwestern flavor.

Ingredients:

  • 1 pound of grass fed steak, your favorite cut (we used a sirloin)
  • Approximately 1/4 pound of grated real cheese  - use more if you prefer your enchiladas cheesier
  • Organic, sprouted corn tortillas (we used Food for Life organic sprouted corn tortillas)
  • Diced onions (we used half of a large onion, you can use more or less)
  • 2 – 3 tablespoons of olive oil
  • Salt and pepper

Directions:

  1. Saute onions with steak in a pan with the olive oil, salt, and pepper. Alternatively, you can grill your steak on a barbecue or in the oven for approximately 15 – 20 minutes, depending on the thickness of the steak. You will want to cook steak until just over the rare side.
  2. While steak is cooking, start enchilada sauce (see ingredients and directions below).
  3. Warm tortillas for 1 to 2 minutes on a baking sheet in the oven (lowest temperature setting). If tortillas are frozen, heat longer (3 to 4 minutes). When you are finished warming the tortillas, raise oven temperature to 350 degrees.
  4. Grate cheese in a bowl and set aside.
  5. Take the steak out of the pan and cut up into bite-sized pieces.
  6. Take tortillas out of oven and fill with pieces of steak, cheese, and a teaspoon or two of the red sauce.
  7. Place your tortillas in a baking dish (we used a 9×5 inch baking dish). Wrap your tortillas with filling and press together inside baking dish.
  8. After you have filled the baking dish with tortillas and filling, pour the remainder of sauce over the enchiladas. Sprinkle enchiladas with cheese.
  9. Place the baking dish in the oven and cook for approximately 25 minutes.
  10. Take enchiladas out of the oven, cool for five minutes, and serve. Serves 3 – 4 people.

Ingredients for red sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced onion
  • 1/2 teaspoon dried oregano
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1/4 cup salsa
  • 1 (6 ounce) can tomato organic sauce
  • 1 1/2 cups broth or stock (chicken or beef)

Directions:

  1. In a medium-sized pan, heat the oil on medium heat. Add garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

This post is part of Real Food Whole Health’s Real Food Fiesta Blog Carnival.

6 Comments

  • Jen
    July 6, 2009 - 11:40 PM | Permalink

    OH MY GOODNESS!! These look and sound so good! I will definitely be making these soon, although I do much better grilling steak than cooking it in a pan. Thanks so much for that scrumptious pic, and the recipe!

  • July 7, 2009 - 12:02 AM | Permalink

    These are delicious looking.

  • July 7, 2009 - 12:21 AM | Permalink

    These are fabulous and addicting, for certain. The first time I made them was about a month or so ago, and I’ve made them three times since. Hope I won’t get tired of them! :)

  • Jen
    September 26, 2009 - 7:02 AM | Permalink

    I just wanted to tell you that I made these a few days ago, and we LOVED them!!! I made them with chicken that I needed to use up, and now I can’t wait to make them with steak. I used homemade 100% whole weat tortillas that turned out wonderfully. I made extra red sauce to freeze, so it will be easy when I whip up the next batch. My husband raved about them for a few days. :) Thanks for sharing your recipe!

  • September 28, 2009 - 3:58 AM | Permalink

    Hi Jen – thanks for your kind message, and I’m glad you were able to enjoy one of my recipes! This is one of my favorites, and I find that when I make it I end up just stuffing myself silly…I think it’s the sauce that gets to me. It’s just so, so delicious! The red sauce does take some effort, it’s true. But the more you make it, the easier it becomes and you don’t have to keep referring to the recipe. But freezing it is a great idea. I should do that so I don’t have to remake it each time. After I get done from my cleanse that I’m doing this week, I’m going to make it again! :)

  • Amy Love
    May 13, 2010 - 6:04 PM | Permalink

    Hey Raine!

    I am making these tonight with g-f ground beef. We use the same cheese you do unless we can get some from the farm here, which isn’t often. (But boy is it great when we can!) I usually make a different sauce, so I am anxious to try this. Yum!!

    Thanks for posting!
    Amy :)

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