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.
- 1 pound of grass fed steak, your favorite cut (we used a sirloin)
- Approximately 1/4 pound of grated cheese (we used Organic Valley Raw Monterey Jack) – use more if you prefer your enchiladas cheesier
- Organic, sprouted corn tortillas (we used Ezekiel 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
- 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.
- While steak is cooking, start enchilada sauce (see ingredients and directions below).
- 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.
- Grate cheese in a bowl and set aside.
- Take the steak out of the pan and cut up into bite-sized pieces.
- Take tortillas out of oven and fill with pieces of steak, cheese, and a teaspoon or two of the red sauce.
- 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.
- After you have filled the baking dish with tortillas and filling, pour the remainder of sauce over the enchiladas. Sprinkle enchiladas with cheese.
- Place the baking dish in the oven and cook for approximately 25 minutes.
- 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 water
- 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.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.