Pepper Jack Steak Enchiladas

These enchiladas have been on my mind for quite some time.  Almost a whole month to be exact.  We went out to dinner one night after church to a chain Mexican restaurant.  (GO FIGURE)  It had been years since I had eaten their and decided to take some recommendations on food options from our family members.  My sister in law highly recommended the pepper jack chicken grilled enchiladas.  Of course I took her opinion very seriously and ordered that dish.

It is now a month later and I decided to make my own version of this dish at home.  I’ve done so many chicken dishes lately that I decided to use beef fajita steak instead and I changed a little bit of the toppings and cheese.  I can now have this dish in the comfort of my own home for a cheaper price.

Now the only thing that would have made this better was homemade flour tortillas that are big enough to fit all the fillings.  I had to buy store bought which is a big no-no for me.  Ever since I was little I’ve been super picky about my tortillas and I typically will ONLY eat homemade ones.  I let my pride go this time.  They were still good despite the tortilla flaw.

Please tell me that I am not the only one that doesn’t like store bought tortillas……… PLEASE

Also, you may have seen recently on social media, but I am looking for contributors here on A Zesty Bite.  I’m looking for posts on beauty, travel, book reviews, DIY or kid related posts please feel free to email me if you are interested.

Pepper Jack Steak Enchiladas

ENJOY ~ Meagan

Print Recipe

Pepper Jack Steak Enchiladas

Yield: 6-8 enchiladas

Ingredients:

1 Tablespoon butter
1 red onion, sliced
1 red bell pepper, sliced
1/2 teaspoon garlic
1.5 pounds seasoned and marinated beef fajita meat
6 tortillas
6 Tablespoons Hidden Valley Sandwich Spread spicy chipotle
1 cup shredded jack cheddar cheese
1/2 cup shredded colby jack cheese

Directions:

Add butter to a skillet over medium heat. Add the onions and bell pepper to the pan. Sauté for 10 minutes stirring occasionally. Add the garlic and sauté for an additional 3 minutes.

Add meat to skillet and cook on medium heat. Cook until brown or until internal temperature reaches 160 degrees. Remove from heat and let it sit for 5 minutes and then slice it into thin pieces.

Spread 1 tablespoon of chipotle sauce onto each tortilla. Top with bell pepper, onion and a couple of meat slices. In a small bowl combine the cheeses. Sprinkle the tortilla with a little bit of cheese. Roll the tortilla up and place in a small casserole dish. Repeat until all ingredients are used.

Top the tortillas with the rest of the cheese. Broil for 45 seconds to a minutes. Top with chopped avocado, cilantro, sour cream and salsa.

Inspired by On The Border Restaurant

13 comments

  1. My family would flip over these!! They look amazing!

  2. Oh yes!! These look incredible! Man it’s been forever since I’ve had enchiladas…might need to make these ASAP!

  3. You know, I really need to get on the homemade tortilla train because you’re right, they’re SO much better. I bet they’d be amazing with these flavors!

  4. I’m going to try this. However, why junk up your blog with posts from others. I enjoy your blog so much and would hate to see it change.

  5. You’ve just reminded me that it’s been too long since I’ve made enchiladas! Love these flavors!

  6. What a great weeknight dish! Pinning for later! Beautiful photos too by the way!

  7. It’s so rare I come across enchiladas made with steak. I love it!!

  8. I have never made homemade tortillas – gasp!! Sounds like I need to change that asap and make these enchiladas!!

  9. Yum! I love enchiladas. Since moving to the South I haven’t had my usual hankering for Mexican food, but that will have to change :)

  10. I love Mexican food and spicy food. These look right up my alley!

  11. Oh, wow. These look amazing! I love enchiladas and this looks like a great variation!

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