Steak Fajita Enchiladas

Yesterday I couldn't decide whether I wanted to cook fajitas or enchiladas. I had ingredients for both.  What to do?  Make the best of both worlds and have Steak Fajita Enchiladas!  

I used my Blackstone griddle to prepare the steak and veggies, but you can certainly use a cast iron skillet on the stovetop.  

1 lb. skirt steak, thinly sliced against the grain

1 large green bell pepper, seeded and sliced

1 large yellow onion, halved and sliced

4 oz. white mushrooms, sliced

1 envelope fajita seasoning

1/3 cup water

1 small can red enchilada sauce

6 8-inch tortillas (I used carb counter)

1 1/2 - 2 cups shredded Mexican blend cheese, divided

Toppings:  sour cream, sliced jalapeno or serrano peppers, chopped cilantro, sliced green onions

If using the stove top, add 1 T. olive oil to a large cast iron skillet on high heat.  Add the steak and cook, stirring constantly, until steak has browned.  Remove from skillet to a plate.  Add veggies and cook, for 3 - 4 minutes until they begin to soften.  Add the steak back to the skillet along with any juices that are in the plate.  Season with the fajita seasoning and stir so the steak and vegetables are coated.  Stir in water and lower heat to medium and let cook for another minute or so.  Remove from heat.

If using the Blackstone griddle, preheat on high and spray with an olive oil spray.  

Add steak to one side of the griddle and the vegetables to the other.

Cook, stirring frequently, until steak has browned and vegetables are beginning to soften.  Combine the steak with the vegetables and season with the fajita seasoning.  Stir to combine.  Lower heat to medium.  Bring the steak and vegetables together into a large circle and have your dome ready.  If you don't have a dome, you can use a large metal bowl.  Pour the water onto the steak and vegetables and immediately cover with the dome. 

Allow to steam for about a minute.  Carefully remove the dome or bowl.  

Remove the steak and vegetables from the griddle to a large bowl.

Preheat oven to 375 degrees F.  Spray a 9 x 13 casserole dish with non-stick spray.  Pour in half the can of enchilada sauce and using the back of a spoon, spread it out evenly.

I find it easier to lay out the 6 tortillas and then divide the filling evenly between them.  If you don't have the space to do that, you can prepare the enchiladas one at a time.  

Using tongs, divide the filling between the tortillas.  Sprinkle with 1/2 cup of the cheese, dividing the 1/2 cup between the 6 enchiladas.  

Roll the tortillas up tightly placing them seam side down in the baking dish.

Pour the remaining enchilada sauce over the enchiladas and top with remaining cheese.

Bake, uncovered, for 20-22 minutes until cheese has melted and tortillas have started to brown.

Let rest for a few minutes before serving.  Pick your favorite toppings and enjoy.