Perfectly marinated Tequila Lime Steak Enchiladas are loaded with steak, a delicious salsa, cheese and topped with chunky salsa sauce and more cheese !
One of our favorite dinners, is most definitely enchiladas ! And these Tequila Lime Steak Enchiladas is the perfect recipe to use up those leftover corn and baby tomatoes, which I always seem to have half a punnet left in the refrigerator.
Most of our enchilada favorites normally have chicken as the main ingredient. But as soon as I had made these enchiladas, it was a hit.
The Tequila Lime marinade results in the most tender and juicy meat. And so flavorful as well !
This is also my go-to marinade when we have a barbecue and steaks are on the menu.
The coarse salsa is a tiny bit different, with the added corn, but a delicious flavor combination.
Also, if you prefer a stronger salsa with more bite, feel free to add more chilies. Red and green chilies can also be used together in this recipe.
We prefer a milder salsa and one chili is more than enough for us. When I first used chilies in my recipes (way, way back!), my kids were still little and since then we stuck to the milder side of things.
My son-in-law on the other hand,,,, the more chilies, the better !
However, I have to point out one thing – do not skip the Lime wedges on the side ! I promise you, it makes these Tequila Lime Steak Enchiladas the winner it is.
Simply squeezed over the enchiladas and it gives that extra bit of taste as well as bring out the steak’s taste more.
And we all know how well Tequila and Lime go together ! It is definitely no longer only a flavor combo reserved for drinks only !
Marinating the Steaks:
Whenever I marinate meat, especially red meat (and of course tougher meat cuts), I try to marinate for as long as possible.
Since I am home all day, I throw together the marinade together and place the meat in a marinating bowl early in the morning. Whenever I am close to the refrigerator, I turn over the bowl.
If you are not home all day and either do not have that extra 30 minutes at dinner time, make the marinade the night before and pour over the Steaks. Turn over in the morning and by dinner time, the meat is already done with that part.
Good cuts of meat i.e rump, sirloin or fillet, only needs 30 minutes to get soaked in the Tequila Lime marinade.
More Dinner recipes you might like:
- Easy Baked Thai Chicken
- Creamy Skillet Pork Chops
- Amish Country Casserole
- Teriyaki Chicken Stir-Fry
- Chicken Cacciatore (Dump and Bake)
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Tequila Lime Steak Enchiladas
Tequila Lime Steak Enchiladas
Ingredients
MARINADE:
- 2 TB Olive Oil extra-virgin
- 2 TB Cilantro chopped
- 1 TB Paprika
- ¼ cup Tequila
- 2 large Limes juice ( 1/4 cup) and finely grated zest
- Salt and Pepper to taste
- 4 Steaks sirloin, rump, porterhouse (each approx 125 grams / 4 oz )
SALSA:
- 1 medium Red Onion chopped finely
- 1 cup Corn Kernels canned or leftover cooked
- 1 cup Baby Tomatoes chopped
- 1 Red Chili de-seeded and chopped finely
- 2 TB Lemon Juice fresh
- Salt and Pepper to taste
TO FINISH:
- 3 cups Mozzarella Cheese grated, divided
- 8 medium Tortillas or 4 large
- 1 ½ cups Chunky Salsa homemade or store-bought
- 2 TB Cilantro chopped
TO SERVE:
- 2 Lemons. sliced into wedges
Instructions
- MARINADE: Combine all the ingredients for the marinade - place the Steaks in a marinating bowl and pour over the marinade - marinate for at least 30 minutes (longer is always better if possible)
- SALSA: Toss together all the ingredients and keep aside
- Once the Steaks are done marinating (retain leftover marinade) - heat a little Oil in a skillet and cook the Steaks to your preference - remove from skillet and let rest 5-10 minutes before slicing thinly
- Pre-heat the oven to 180 deg c ( 350 deg F ) - spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking oil
- TO FINISH: Divide the Steak slices between the Tortillas, top with the Salsa and half ( 1 1/2 cups ) Mozzarella cheese - roll up and pack tightly into the prepared oven dish
- Combine the retained marinade with the Chunky Salsa - pour over the rolled up Tortillas and top with the remaining Mozzarella - sprinkle over the Cilantro and bake 15 - 20 minutes until heated through and the cheese has melted
- Serve with Lime wedges on the side
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