Enchiladas

Carne Asada Enchiladas

Name: Carne Asada Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb (450g) flank steak, trimmed of excess fat; 1/4 cup (60g) lime juice; 2 cloves garlic, minced; 1 tsp (5g) dried oregano; 1/2 tsp (2g) ground cumin; 1/4 tsp (1g) cayenne pepper; 1 large onion, thinly sliced; 2 large tomatoes, diced; 2 tbsp (30g) olive oil; 6-8 corn tortillas; 1 cup (115g) shredded cheese, such as Monterey Jack or Cheddar; Salt and pepper, to taste

By Nathaniel Underhill · June 19, 2026 · Enchiladas

Prep30 min

Cook40 min

Total70 min

Serves6

Carne Asada Enchiladas — Tender steak, rich salsa, and creamy cheese

As a second-generation Mexican-American, I grew up surrounded by the vibrant flavors and traditions of my family's heritage. One of my favorite dishes to share with loved ones is carne asada enchiladas, a classic Mexican recipe that showcases the tender, beefy flavor of grilled steak wrapped in warm tortillas and smothered in a rich, slightly spicy salsa.

What I love about this recipe is the way it balances the bold flavors of the steak and salsa with the creamy, comforting texture of melted cheese and soft tortillas. It's a dish that's both deeply satisfying and surprisingly easy to make, requiring just a few simple ingredients and some basic cooking techniques.

In this recipe, I'll walk you through the steps to create authentic, delicious carne asada enchiladas in the comfort of your own home. From the initial prep work to the final, satisfying bite, I'll share my tips and tricks for making this dish a success, even for beginners.

Whether you're a seasoned cook or just starting to explore the world of Mexican cuisine, I invite you to join me on this culinary journey. With its warm, inviting flavors and hearty, comforting texture, carne asada enchiladas are sure to become a new favorite in your household, just as they have in mine.

So let's get started, and discover the magic of this beloved Mexican dish!

Why You’ll Love This Recipe

Easy to make and requires minimal special equipment
Perfect for weeknight dinners or special occasions
Can be customized with your favorite toppings or fillings
Make-ahead friendly and reheats beautifully
Crowd-pleasing and sure to become a new favorite
Budget-friendly and uses accessible ingredients
Authentic, vibrant flavors that will transport you to Mexico

Why This Recipe Works

The key to great carne asada enchiladas lies in the balance of flavors and textures. By grilling the steak to perfection and wrapping it in warm tortillas, we create a tender, beefy core that's both flavorful and comforting. The rich, slightly spicy salsa adds a depth of flavor that complements the steak beautifully, while the melted cheese provides a creamy, indulgent touch.

Another important aspect of this recipe is the use of high-quality ingredients. Fresh, never frozen steak, ripe tomatoes, and fragrant spices all contribute to the authentic, vibrant flavors of this dish. By taking the time to select the best ingredients and prepare them with care, we can create a truly exceptional culinary experience.

Finally, the technique of grilling the steak and charring the vegetables adds a smoky, slightly caramelized flavor that elevates the entire dish. This step may seem simple, but it's essential to creating the deep, satisfying flavors that make carne asada enchiladas so beloved.

Ingredients You’ll Need

To make carne asada enchiladas, you'll need a few simple ingredients, including fresh steak, ripe tomatoes, and fragrant spices. Be sure to select high-quality ingredients, as they'll make a big difference in the final flavor and texture of the dish.

When shopping for steak, look for cuts that are rich in marbling, such as flank steak or skirt steak. These cuts will be more tender and flavorful after grilling. For the tomatoes, choose ripe, red tomatoes that are heavy for their size. These will add natural sweetness and depth to the salsa.

1 lb (450g) flank steak, trimmed of excess fatLook for steak with good marbling, as it will be more tender and flavorful after grilling. You can also use skirt steak or other cuts, but flank steak is traditional for carne asada.
1/4 cup (60g) lime juiceFreshly squeezed lime juice is essential for adding brightness and acidity to the dish. Don't use bottled juice, as it can be too sweet and lacking in flavor.
2 cloves garlic, mincedGarlic adds a pungent, savory flavor to the salsa and steak. Use fresh, high-quality garlic for the best flavor.
1 tsp (5g) dried oreganoDried oregano adds a warm, earthy flavor to the salsa and steak. Use Mexican oregano for the most authentic flavor.
1/2 tsp (2g) ground cuminGround cumin adds a rich, earthy flavor to the salsa and steak. Use freshly ground cumin for the best flavor.
1/4 tsp (1g) cayenne pepperCayenne pepper adds a spicy kick to the salsa and steak. Use more or less to taste, depending on your desired level of heat.
1 large onion, thinly slicedOnion adds a sweet, caramelized flavor to the salsa and steak. Use a sweet onion, such as Vidalia or Maui, for the best flavor.
2 large tomatoes, dicedFresh, ripe tomatoes are essential for adding natural sweetness and depth to the salsa. Use heirloom or other flavorful tomatoes for the best flavor.
2 tbsp (30g) olive oilOlive oil is used for grilling the steak and sautéing the onion and garlic. Use a high-quality oil with a high smoke point, such as avocado oil or grapeseed oil.
6-8 corn tortillasCorn tortillas are traditional for carne asada enchiladas, and they add a delicate, slightly sweet flavor to the dish. Use fresh, high-quality tortillas for the best flavor and texture.
1 cup (115g) shredded cheese, such as Monterey Jack or CheddarCheese adds a creamy, indulgent touch to the dish. Use a high-quality cheese that melts well, such as Monterey Jack or Cheddar.
Salt and pepper, to tasteSalt and pepper are used to season the steak and salsa. Use freshly ground pepper for the best flavor, and kosher salt or other flaky salt for added texture and flavor.

Equipment You’ll Need

Large heavy skillet or griddleSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaTongs or spatula for grilling

How to Make Carne Asada Enchiladas

1
Preheat your grill or grill pan to medium-high heat, about 400°F (200°C). Season the steak with salt, pepper, and any other desired seasonings.
2
Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing it thinly against the grain.
3
While the steak is resting, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until it's softened and lightly caramelized, about 8-10 minutes.
4
Add the minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes or until fragrant. Stir in the dried oregano, ground cumin, and cayenne pepper, and cook for an additional 1 minute.
5
Add the diced tomatoes to the skillet and cook, stirring occasionally, until they're softened and the mixture is heated through, about 5-7 minutes. Season the salsa with salt, pepper, and lime juice to taste.
6
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to roll.
7
Assemble the enchiladas by spooning some of the salsa onto a tortilla, followed by a few slices of the grilled steak. Roll the tortilla up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
8
Pour the remaining salsa over the rolled enchiladas and sprinkle with shredded cheese. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
9
Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned and the cheese is crispy. Remove the dish from the oven and let it cool for a few minutes before serving.
10
Serve the enchiladas hot, garnished with chopped fresh cilantro, diced onion, or other desired toppings. Enjoy!
11
To make ahead, assemble the enchiladas and refrigerate or freeze them until ready to bake. Simply thaw frozen enchiladas overnight in the refrigerator and bake as directed.

Expert Tips

Use high-quality ingredients, such as fresh steak and ripe tomatoes, for the best flavor and texture.
Don't overcook the steak, as it can become tough and dry. Use a meat thermometer to ensure it reaches your desired level of doneness.
Let the steak rest for 10 minutes before slicing it, as this will help the juices redistribute and the steak stay tender.
Use a variety of toppings, such as diced onion, chopped cilantro, and sour cream, to add flavor and texture to the dish.
Experiment with different types of cheese, such as Queso Fresco or Oaxaca cheese, for a unique flavor and texture.
Make ahead and refrigerate or freeze the enchiladas for a quick and easy meal during the week.
Use leftover steak and salsa to make tacos or other dishes, such as steak salad or steak quesadillas.
Add other ingredients, such as diced bell peppers or mushrooms, to the salsa for added flavor and nutrition.

Common Mistakes to Avoid

Overcooking the steak, which can make it tough and dry.
Not letting the steak rest before slicing it, which can cause the juices to run out and the steak to become tough.
Using low-quality ingredients, such as frozen steak or canned tomatoes, which can affect the flavor and texture of the dish.
Not warming the tortillas before assembling the enchiladas, which can make them brittle and prone to cracking.
Not using enough salsa or cheese, which can make the dish dry and flavorless.
Not covering the dish with foil during baking, which can cause the top to brown too quickly and the cheese to dry out.

Variations and Substitutions

Use different types of steak, such as flank steak or skirt steak, for a unique flavor and texture.
Add other ingredients, such as diced bell peppers or mushrooms, to the salsa for added flavor and nutrition.
Use different types of cheese, such as Queso Fresco or Oaxaca cheese, for a unique flavor and texture.
Experiment with different types of tortillas, such as whole wheat or corn tortillas, for a unique flavor and texture.
Add other toppings, such as diced onion or chopped cilantro, to the dish for added flavor and texture.
Use leftover steak and salsa to make tacos or other dishes, such as steak salad or steak quesadillas.
Make the dish vegetarian by substituting the steak with roasted vegetables, such as zucchini or eggplant.

What to Serve With Carne Asada Enchiladas

Carne asada enchiladas are a hearty and flavorful dish that can be served with a variety of sides and toppings. Some ideas include:

Refried beans or Mexican rice, which provide a comforting and filling base for the dish.

Roasted vegetables, such as zucchini or bell peppers, which add a pop of color and flavor to the plate.

A simple green salad, which provides a refreshing contrast to the rich and savory enchiladas.

Sliced avocado or sour cream, which add a creamy and indulgent touch to the dish.

Chopped fresh cilantro or scallions, which add a fresh and herbaceous flavor to the dish.

Refried beans or Mexican riceRoasted vegetables, such as zucchini or bell peppersA simple green saladSliced avocado or sour creamChopped fresh cilantro or scallions

Make-Ahead, Storage, Freezing and Reheating

To store carne asada enchiladas, let them cool completely before refrigerating or freezing. Refrigerated enchiladas will keep for 3-5 days, while frozen enchiladas will keep for up to 3 months.

To reheat, simply thaw frozen enchiladas overnight in the refrigerator and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Alternatively, you can reheat individual enchiladas in the microwave for 30-60 seconds, or until the cheese is melted and the tortilla is warm.

When reheating, be sure to cover the dish with foil to prevent the top from browning too quickly and the cheese from drying out.

Carne asada enchiladas are a great make-ahead dish, as they can be assembled and refrigerated or frozen until ready to bake. Simply thaw frozen enchiladas overnight in the refrigerator and bake as directed.

Frequently Asked Questions

What type of steak is best for carne asada enchiladas?

Flank steak or skirt steak are good options, as they are tender and flavorful. Look for steak with good marbling, as it will be more tender and flavorful after grilling.

How do I prevent the tortillas from cracking or breaking?

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to roll.

Can I use leftover steak and salsa to make other dishes?

Yes, leftover steak and salsa can be used to make tacos, steak salad, or steak quesadillas. Simply slice the steak thinly and serve with your desired toppings or fillings.

How do I reheat carne asada enchiladas?

Reheat individual enchiladas in the microwave for 30-60 seconds, or until the cheese is melted and the tortilla is warm. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Can I make carne asada enchiladas ahead of time?

Yes, carne asada enchiladas can be assembled and refrigerated or frozen until ready to bake. Simply thaw frozen enchiladas overnight in the refrigerator and bake as directed.

What type of cheese is best for carne asada enchiladas?

Monterey Jack or Cheddar cheese are good options, as they melt well and add a creamy, indulgent touch to the dish. You can also experiment with other types of cheese, such as Queso Fresco or Oaxaca cheese, for a unique flavor and texture.

Can I use different types of tortillas for carne asada enchiladas?

Yes, you can use different types of tortillas, such as whole wheat or corn tortillas, for a unique flavor and texture. Simply warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds, and assemble the enchiladas as directed.

How do I prevent the enchiladas from drying out?

Cover the dish with foil during baking to prevent the top from browning too quickly and the cheese from drying out. You can also add a little bit of water or salsa to the bottom of the baking dish to keep the enchiladas moist and flavorful.

Can I make carne asada enchiladas without a grill?

Yes, you can make carne asada enchiladas without a grill by cooking the steak in a skillet on the stovetop or in the oven. Simply cook the steak to your desired level of doneness and assemble the enchiladas as directed.

The Full Recipe

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