These steak enchiladas are an easy, budget-friendly way to use leftover beef. This recipe serves about eight people for roughly $10 and can be prepared in under an hour.
One of our most popular Mexican-style dishes, these beef enchiladas are simple to make and full of flavor. Read on to learn how to turn leftover steak into a crowd-pleasing meal.
Table of Contents
- About These Leftover Beef Enchiladas
- Ingredient notes
- Pro cooking tips
- How to make Leftover Beef Enchiladas
- Fun Recipe Tip
- What to serve with these
- Substitutions and variations
- Common questions
- More easy beef recipes
- Steak Enchiladas Using Leftover Steak Recipe
About These Leftover Beef Enchiladas
We cook a lot of beef in this household, from quick skillet meals to roasts and smoked cuts. This steak enchilada recipe grew out of trying to find a flavorful way to use leftover steak from other meals. The result is a satisfying Tex‑Mex dinner that’s forgiving with ingredients and ideal for stretching cooked beef into a new dish.
Ingredient notes
Steak or beef – Use any leftover steak or cooked beef you have on hand. Finely chop or grind the meat so it mixes easily with the other ingredients. Leftover roast beef, broiled steak, or prime rib all work well.
Tortillas – Either 6-inch corn or 8-inch flour tortillas are suitable. Corn is traditional, but flour tortillas are neutral in flavor and hold the filling reliably.
Enchilada sauce – Red enchilada sauce is classic here, but green (salsa verde) also works. Choose the flavor and heat level you prefer.
Chili peppers – A 4-ounce can of chopped chilis adds mild to medium heat and great flavor; adjust to taste.
Cheese – Use a good melting cheese, like mild cheddar, shredded from a block if possible. Pre-shredded cheese often contains anti‑caking agents that prevent smooth melting.
Pro cooking tips
- For extra flavor, line the baking dish with a thin layer of salsa verde before placing enchiladas in the pan.
- To prevent soggy tortillas, lightly pan-fry each filled tortilla in a bit of oil until it develops a touch of color, then dip it in sauce and roll.
How to make Leftover Beef Enchiladas
(Full recipe card is included below.)
Preheat the oven to 350°F and grease a 9 x 13 (or 3‑quart) baking dish. In a skillet, heat the olive oil over medium and sauté the corn until it begins to brown. Add diced onion and cook until softened, if using.
Fun Recipe Tip
This is a great recipe for involving kids in the kitchen. Rolling enchiladas and adding toppings is a kid-friendly way to teach cooking basics and reduce food waste by using leftovers.
- In a large bowl, combine the chopped leftover steak, sautéed corn and onions, drained black beans, and chopped chili peppers.
- Stir in 1/2 cup red salsa.
- Fold in 1 cup shredded cheese (freshly shredded from a block works best).
- Add one can of enchilada sauce and mix until everything is evenly combined.
Place a few tablespoons of the filling down the center of each tortilla, roll tightly and arrange seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the filled tortillas and sprinkle the rest of the shredded cheese on top.
What to serve with these
Serve these enchiladas family-style with simple sides and garnishes so everyone can customize their plate. Good options include sour cream, chunky guacamole, extra salsa (red or green), Spanish rice and beans, and chopped cilantro.
Substitutions and variations
This recipe is versatile and works with many types of cooked beef: grilled flank steak, jerked beef, braised cuts, or any leftovers you want to repurpose. If you run out of enchilada sauce, a chunky salsa makes a fine alternative. Mix and match fillings—corn and black beans are a classic pairing that adds texture and fiber.
Common questions
Both corn and flour tortillas work. Use 6-inch corn tortillas or 8-inch flour tortillas so they fit neatly in the baking dish. Gluten-free tortillas are an option for those avoiding gluten, and cabbage leaves can substitute for a low-carb version.
Assembling just before baking gives the best texture and minimizes sogginess. If you need to prep ahead, roll them and refrigerate briefly, then bake when ready.
Stored in an airtight container, these enchiladas will keep in the refrigerator for up to five days. Reheat in the microwave for about 90 seconds or in a 300°F oven for 15 minutes covered with foil.
Yes. Bake first and let them cool completely, then wrap tightly and freeze. Thaw overnight in the refrigerator before reheating at 300°F for about 15 minutes, covered with foil.
- Let baked enchiladas cool before freezing.
- Wrap tightly to remove air and prevent freezer burn.
- Thaw fully in the fridge before reheating for best results.
We hope this simple leftover steak recipe becomes a regular in your meal rotation. It’s an easy, crowd-friendly dinner that transforms cooked beef into a fresh, flavorful dish. If you try it, we’d love to hear how you used your leftovers and any twists you added.
More easy beef recipes
PS: Check our dinner recipe collection for more easy beef ideas.
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Steak Enchiladas Using Leftover Steak
Equipment
- 3-quart baking dish
- Skillet
Ingredients
- 1 lb combination of leftover steak, finely chopped or ground sirloin
- 10 large tortilla wrappers
- 1 (16 oz) can low-sodium black beans, drained
- 1 tablespoon olive oil
- 2 ears fresh sweet corn or 2 cups frozen sweet corn
- 1 small white onion, diced (optional)
- 1 (4 oz) can chopped chili peppers
- 1/2 cup red salsa
- 3 (10 oz) cans red enchilada sauce
- 1/2 cup chopped cilantro leaves
- 2 cups shredded cheese
Instructions
- Preheat oven to 350°F.
- Spray one or two 9 x 11 baking dishes with nonstick spray.
- Heat olive oil in a skillet over medium heat and sauté corn until lightly browned.
- Add onion and sauté until soft and translucent, if using.
- In a large bowl, combine meat, corn, black beans, salsa, chili peppers, 1 can of enchilada sauce, 1 cup of cheese, and cilantro.
- Use 1 can of enchilada sauce to coat the bottom of the baking dish.
- Spoon 3–4 tablespoons of the meat mixture onto each tortilla, roll, and place seam-side down in the pan.
- Pour remaining enchilada sauce over the rolled enchiladas.
- Sprinkle remaining shredded cheese on top.
- Bake uncovered for 30 minutes, until bubbly and heated through.
- Serve with sour cream, extra salsa, and cilantro as desired.
Notes
- These enchiladas work with any cooked leftover beef.
- Green enchilada sauce may be substituted for red.
- Line the pan with salsa verde for extra flavor.
- Reheat covered at 300°F for about 15 minutes.
Nutrition
Nutrition information is an approximation.