Steak Enchiladas

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dinner | Serves: 4 

Steak, cheese, and rice fill these hearty enchiladas, they are topped with enchilada sauce, more cheese, and olives. I love to make enchiladas with leftovers, like steak and rice, and of course, lots of cheese. You could swap beans in for the rice or add some corn, get creative.

1 Tbsp olive oil

1 onion, diced

1 cup cooked steak, diced bite-size 

3 cloves garlic, minced

1 cup cheddar cheese, shredded

½ cup cooked rice

1 cup enchilada sauce, divided

Salt and pepper, to taste

12 corn tortillas

½ cup mozzarella cheese, shredded

1 cup black olives, halved

Sour cream, for serving

Preheat oven to 375*. In a large skillet, stir onion and olive oil together over medium heat until the onion is translucent and softened. Add in the steak bites, and garlic. Stir in the cheese, rice, ¼ cup of the enchilada sauce, salt, and pepper. Heat the tortillas on a griddle (or skillet) until hot (or on a plate wrapped in a dampened paper towel in the microwave for about 2 minutes). Pour some enchilada sauce into a 9” square dish, spoon a generous amount of filling into the center of the tortilla, and roll it up. Place it in the prepared pan while you finish filling the rest of the enchiladas. When the dish is full, spoon some more sauce over the enchiladas then sprinkle with mozzarella cheese and black olives. Bake for about 20 minutes or until the cheese is melted and the enchiladas are hot. Serve with a dollop of sour cream