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steak fajita enchiladas


  • 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

fajita seasoning:

  • 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!