Steak Enchiladas

I had a beautiful leftover NY Steak that I wanted to use up in a way other than just re-heating it and eating as a steak. Hubby mentioned he wanted Mexican Food for dinner and it came to me, Steak Enchiladas!

I have never made them before! They are especially easy if you have a leftover steak, if not you can buy a steak, cut it into strips and quickly fry it in some oil. Be sure you don't fry until it is all the way done, you want it pink as it will cook further when you bake the enchiladas.

1 steak (whatever kind you like) cooked and diced into small chunks
12 corn tortillas
2 small cans of Enchilada Sauce (I prefer El Pato Salsa de Chili Fresco)
1/2 onion diced small Cheese (I use Cheddar and Monterey Jack) cut into square logs (save some for shredding on the top of the enchiladas)
1 small can Fire Roasted Chili's (I forgot these on mine)
1 small can sliced olives
Chili Powder
9X13 casserole - sprayed with pan spray

NOTE: I cut my cheese into logs to make it easier during assembly; you want half Cheddar and half Jack

In a bowl, mix the steak with a few tablespoons of the enchilada sauce for flavor, I also added a dash or two of Chili Powder

You are ready to assemble

Pour a small amount of the red sauce into the bottom of the casserole, spread around

Microwave about 5 tortillas at a time, 30 seconds or so, you want them warm enough to be pliable For the steak/cheese Enchiladas, place a line of steak down the middle of the tortilla, a cheese log or two, and roll and place seam side down into the casserole

Place the enchiladas tightly together

Keep making them until you run out of room in your pan or ingredients

Pour the red sauce over the Enchiladas coating them well

Sprinkle the top with the combination of shredded cheese

Spread the olives and onions on next, then the can of roasted chili’s

Cook at 350 for about 30 minutes or until hot and bubbly