Cinco de Mayo is coming up soon so I thought we all needed some Mexican food to wash down our margaritas. Or Coronas. Or Dos Equis. Or tequila shots. Whatever floats your boat.
When I was thinking about Mexican food to make for Cinco de Mayo, I had a hard time deciding between fajitas and enchiladas. Fajitas, on one hand, have that distinct grilled/seared taste with the sizzling meat, veggies, and warm flour tortillas that I just love. I’d consider fajitas on the lighter side since they’re not loaded with cheese and sauce but come onnnnn….isn’t the whole point of Mexican food the cheese and the sauce?!
So then you’d think I’d be all about the cheesy, saucy enchiladas but dude…where are the veggies?! It’s literally just cheese, sauce, meat, tortillas, and more cheese and sauce. If I’m gonna be eating that much cheese and sauce, I’d like to have a few veggies thrown in there to make me feel a little better about it.
So that’s where my idea for fajita enchiladas came from. I dreamt of the seared steak fajita meat and peppers with fajita seasonings stuffed into a cheesy, saucy enchilada, then topped with my favorite Mexican toppings: avocado and cilantro. You could throw some sour cream on there too, if you’d like.
These enchiladas turned out exactly as I’d hoped and were a huge hit at our dinner table. I used flour tortillas to imitate the fajita half of this dish, but you could definitely use corn tortillas if you’d like. I also think this could easily be made with chicken, shrimp, or even with all veggies (mushrooms and zucchini perhaps?!) to suit your taste. No matter what meat you use, I promise you these fajita enchiladas will be muy deliciosa!
- 1 lb beef stew meat or your favorite cut of beef, cut into cubes
- 2-3 tbsp olive oil
- 1 green bell pepper de-seeded and sliced into strips
- 1 red bell pepper de-seeded and sliced into strips
- 1 large red onion sliced
- 2 tbsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/8-1/4 tsp cayenne pepper depending on how spicy you want it
- 1/2 tsp kosher salt
for the fajitas
- 1 large can 28 oz red enchilada sauce
- 8-10 flour tortillas
- 2 cups shredded Mexican or Cheddar cheese
- cilantro and avocado for topping
- Preheat oven to 350 degrees F. Lightly spray 9x13" dish with cooking spray.
- In large skillet, heat 1 tbsp of olive oil over medium-high heat.
- Add beef and cook 5-7 minutes, stirring occasionally to turn, until it is cooked through.
- Remove from skillet and set aside on a plate.
- Add additional 1-2 tbsp of oil to skillet and add peppers and onions.
- Cook until tender and maybe a little charred on some sides, if that's how you like your fajita vegetables. This will take about 10-12 minutes.
- While the veggies are cooking, mix together your fajita seasoning spices in a small bowl.
- Once veggies are cooked, add beef back to skillet, then add fajita seasoning and stir well to combine. Remove from heat and get ready to assemble enchiladas.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish, about 1/4 cup.
- Fill each tortilla with ~1/4 cup of filling and 2 tbsp of cheese (I just estimated - I did not measure for each one) then roll up and place into baking dish, seam side down. Try to save about 1/2 cup of the veggies for topping.
- Pour the remaining enchilada sauce over the filled tortillas, then top with remaining cheese.
- Bake in preheated oven for 20-25 minutes, added the remaining veggies on the top along the middle for the last 5 minutes to heat them back up, until cheese is melted and enchiladas are bubbling.
- Top with chopped cilantro and avocado. Enjoy!