Grilled Steak Fajita Enchiladas are the ultimate comfort food. Why choose between fajitas or enchiladas ever again when you can have both in the same dish?

Enchiladas are known for their cheesy filling, topped with steak or chicken, while fajitas are famous for their strips of sizzling steak, sliced peppers and onions. When you marry the two in this recipe, you get the best of both worlds. This recipe combines grilled steak, onions, bell peppers and mushrooms wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce.

We use sirloin steak to ensure a tender and flavorful filling, especially when marinated with garlic, olive oil, beer and fresh cilantro. This marinade not only tenderizes the meat but also immerses it with aromatic flavors that complement the spices used in the enchilada sauce. The sauce is made with cumin, garlic, onion and chili powder, which synergize with the rest of this dish's ingredients.

Fresh bell peppers and onions add a sweet contrast to the savory steak, while mushrooms ground the recipe with a mild earthiness. These vegetables add to the flavor complexity and bring a satisfying crunch to the enchiladas. The tortillas are dipped in the enchilada sauce before filling, soaking up all the flavors and making every bite flavorful.

The finishing touch to this recipe is a generous topping of shredded Mexican cheese, creating a gooey and golden crust that makes these enchiladas irresistible. This Grilled Steak Fajita Enchiladas recipe is a comforting and delicious meal, served hot, straight from the oven, with a dollop of sour cream and a sprinkle of fresh cilantro.     

Prep Time:  15 minutes   |    Cook Time:  40 minutes (plus 15 minutes to marinate)   |    Total Time:  55 minutes (plus 15 minutes to marinate)   |    Servings:  8 Enchiladas

Ingredients:

• 1 head garlic, minced
• 3 tablespoons  Carlini  100% Pure Olive Oil, divided
• 11.2 ounces  Holland Lager  1839
• 1 cup fresh cilantro, chopped
• 1 tablespoon  Stonemill  Steak Seasoning
• 16 ounce Black Angus Top Sirloin Steak
• 2 teaspoons  Stonemill  Ground Cumin
• 2 teaspoons  Stonemill  Garlic Powder
• 2 teaspoons  Stonemill  Onion Powder
• 2 teaspoons  Stonemill  Chili Powder
• 1 teaspoon  Stonemill  Iodized Salt, plus additional to taste
• 4 8-ounce cans  Happy Harvest  Tomato Sauce
• ¼ cup water
• ½ red pepper, diced
• ½ green pepper, diced
• 1 onion, diced
• 1 pint button mushrooms, diced
• 8  Pueblo Lindo  Fajita Tortillas
• 2 cups  Happy Farms  Mexican Shredded Cheese, divided

Directions:                                  

1. Preheat grill to medium-high heat.
2. Preheat oven to 350°.
3. In a large bowl, combine garlic, 1 tablespoon oil, beer, cilantro and steak seasoning. Add steak and marinate for 15 minutes at room temperature.
4. Meanwhile, in a small saucepan, combine cumin, garlic powder, onion powder, chili powder and salt. Toast over medium heat for 3 minutes. Slowly add 1 tablespoon oil, tomato sauce, and water. Simmer for 10 minutes. Season to taste with salt.  
5. Grill steak for 5 minutes each side; let rest 5 minutes and dice.
6. In a large skillet, heat 1 tablespoon oil. Add peppers, onion and mushrooms; cook for 5 minutes.
7. Add steak and ½ cup sauce.
8. Pour ½ cup sauce into a 13x9-inch baking dish.
9. Dip both sides of tortillas in sauce and distribute 1 cup cheese and filling evenly, wrap up and place in pan.
10. Top enchiladas with remaining sauce, then cheese. Bake for 15 minutes until sauce is bubbly and cheese is melted. Serve with sour cream and chopped cilantro.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen