For an extra layer of flavor, consider adding a touch of smoked paprika to the steak seasoning. Adjust the amount of chipotle sauce to control the level of spiciness. Serve with your favorite toppings, such as sour cream, guacamole, or a fresh salsa. Refried beans and a crisp garden salad make excellent accompaniments.
Carne Asada Enchiladas
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PREP TIME45 mins
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COOK TIME6 hrs 48 mins
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TOTAL TIME7 hrs 33 mins
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SERVING8 People
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VIEWS36
Embark on a culinary journey with Carne Asada Enchiladas, where tender, marinated steak meets the vibrant flavors of Mexico. This dish is a celebration of rich, savory goodness, perfect for sharing and creating unforgettable moments around the table. Each bite is an explosion of taste, color, and texture that will transport you straight to a festive Mexican fiesta.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol79 mg
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Fiber2 g
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Protein29 g
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Saturated Fat11 g
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Sodium632 mg
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Sugar4 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGenerously season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper. (5 minutes)
02
StepHeat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker. (20 minutes)
03
StepHeat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet. (8 minutes)
04
StepWhisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker. (10 minutes)
05
StepCook on Low until steaks are fork-tender, 6 to 8 hours. (420 minutes)
06
StepTransfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions. (10 minutes)
07
StepPour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes. (15 minutes)
08
StepPreheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce. (5 minutes)
09
StepSpoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top. (20 minutes)
10
StepBake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes. (30 minutes)
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Please Rate
Adele Gerlach
Jun 9, 2025I made these for a potluck, and they were the first dish to disappear. Everyone raved about them!
Isac Mitchell
May 24, 2025I loved the combination of spices and the hint of sweetness from the kiwi in the marinade.
Harmony Emmerich
Apr 26, 2025I added a little extra chipotle sauce for a spicier kick, and it was perfect!
Orland Pricemante
Apr 24, 2025These enchiladas were a huge hit! The slow-cooked beef was so tender and flavorful.
Carlie Osinski
Apr 19, 2025The pasilla chile sauce added just the right amount of heat. I'll definitely be making these again!
Alize Cummings
Mar 12, 2025These were a bit time-consuming, but totally worth the effort. Delicious!
Mathew Ledner
Dec 19, 2024My family loved these! Even my picky eaters devoured them.