Dive into the delicious world of Tex-Mex with these beef fajita enchiladas that promise to be a crowd-pleaser. Perfect for weeknight dinners or festive gatherings, this recipe combines juicy beef, vibrant peppers, and a rich enchilada sauce for a meal that’s bursting with flavor.
Why This Recipe Works
- The marinade tenderizes the beef and infuses it with deep, smoky flavors.
- Sautéing the peppers and onions until just caramelized adds a sweet depth that contrasts beautifully with the savory beef.
- Wrapping the filling in soft tortillas and smothering them in enchilada sauce before baking creates a perfect harmony of textures and flavors.
Ingredients
- 1.5 lbs skirt steak, sliced into thin strips
- 2 tbsp olive oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 cups enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tbsp fajita seasoning
Equipment Needed
- Large skillet
- Baking dish (9×13 inches)
- Mixing bowls
- Whisk
Instructions
Marinate the Beef
Start by marinating the beef strips with fajita seasoning and 1 tbsp of olive oil. Let it sit for at least 30 minutes to absorb all those delicious flavors. This step is crucial for tender, flavorful beef.
Sauté the Vegetables
Heat the remaining olive oil in a large skillet over medium heat. Add the sliced peppers and onions, sautéing until they’re just starting to caramelize, about 8-10 minutes. Remove from the skillet and set aside.
Cook the Beef
In the same skillet, cook the marinated beef over high heat until it’s nicely browned but still juicy, about 4-5 minutes. Combine the beef with the sautéed vegetables.
Assemble the Enchiladas
Preheat your oven to 375°F. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Fill each tortilla with the beef and vegetable mixture, roll them up, and place seam side down in the dish. Pour the remaining sauce over the top and sprinkle with cheese.
Bake to Perfection
Bake the enchiladas for 20-25 minutes, until the cheese is bubbly and slightly golden. Let them cool for a few minutes before serving to allow the flavors to meld together beautifully.
Tips and Tricks
For an extra kick, add a diced jalapeño to the vegetable mix. If you’re short on time, use store-bought enchilada sauce, but homemade always tastes better. To prevent the tortillas from cracking, warm them slightly before rolling. For a crispier top, broil the enchiladas for the last 2-3 minutes of baking.
Recipe Variations
- Swap beef for chicken or shrimp for a different protein option.
- Use corn tortillas instead of flour for a gluten-free version.
- Add black beans or corn to the filling for extra texture and flavor.
- Top with avocado or sour cream for a creamy finish.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! Assemble the enchiladas up to a day in advance, cover, and refrigerate. Just add a few extra minutes to the baking time if cooking from cold.
How do I store leftovers?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze these enchiladas?
Yes, these enchiladas freeze well. Assemble and bake as directed, then cool completely before freezing. Thaw overnight in the refrigerator and reheat in the oven.
Summary
These beef fajita enchiladas are a delicious twist on a classic, combining tender beef, sweet peppers, and rich enchilada sauce for a meal that’s sure to impress. Perfect for any occasion, they’re as fun to make as they are to eat.