Steak Enchiladas….Yum

29 Jun

Since my husband is obsessed with his new grill we always have left over grilled food.  So I decided to use some of the many left over steaks from this weekend to make Steak Enchiladas.  Enchiladas are one of our faves but I rarely make them b/c they take a lot of time.  Hope you like the recipe.  Keep in mind that you can always substitute chicken or ground beef for teh steak.

8 oz of steak cooked and sliced thin
1 envelope taco seasoning
1 can Rotel drained
1 can corn drained
1 can black beans drained
1 can FF refried beans
2 cups shredded mexican cheese divided (I use 2%)
12-14 small tortillas (fajita size)
1 can enchilada sauce your choice of flavor

Slice cooked steak into thin strips.  In a bowl combine steak, corn, rotel, black beans, refried beans, cheese and taco seasoning.  Stir until it comes together and the refried beans makes everything stick to each other.  Spray casserole dishes or deep pans with spray and spread a thin layer of enchilada sauce onto the bottom of the pan.  Fill each tortilla with a litle bit of the mixture.  Close teh tortilla and place it into the pan seam side down.  Once the pan is full pour enchilda sauce ofer the top adn top with the additional cheese.  Back on 400 to 450 for about 30  minutes until hot and bubbly.  Add hot sauce, jalapenos etc to your liking.

Note – you will probably need 2 pans.

Also if you are following weight watchers these are normally in the 3 to 5 point range depending on the ingredients that you choose

-Drama mama out

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