Do me a favor and stop by the grocery store on your way home to make these Beef & Goat Cheese Enchiladas.
I had a dish of the same name at a restaurant recently and, while I was satisfied, I felt that I could improve upon the dish. By using steak instead of ground beef and by using more goat cheese — because who doesn’t want more goat cheese? — I exceeded even my own expectations.
The other night, my friend Emilie texted me that she had some steak she needed to use and invited me over for dinner. I knew that it was the perfect opportunity to make my dish! I swung by the grocery store and made an impromptu dish that was spicy, comforting, cheesy, and satisfying.
That picture may not be the prettiest, but I promise they’re delicious — even if you’re spatula-impaired.
Beef & Goat Cheese Enchiladas (serves 2-3)
1 cup tomato sauce, canned
3 T sauce from can of chipotle peppers (add the peppers for more spice)
1 tsp garlic powder
6 tortilla shells (I prefer flour!)
1/2 medium white onion
2 sirloin steaks (approximately .75-1 lb in total weight)
salt & pepper
1 T chili powder
1 T olive oil
4 oz fresh goat cheese
Thirty minutes to an hour before cooking, slice steak into bite-sized pieces and marinate with salt, pepper, chili powder, and olive oil. To make the enchilada sauce, mix together canned tomato, sauce from chipotle peppers, and garlic powder. Set aside. Slice the onion into strips. Heat a skillet over medium heat and add the onion, stirring occasionally for about 4 minutes or until the onions begin to become tender and more transparent. Add in the marinated steak and stir occasionally, allowing the meat to brown and cook mostly through — it is okay if meat is not all the way cooked as it will finish in the oven. When the onion and meat mixture is done, turn off the heat and set aside. In a baking dish, spread some of the enchilada sauce on the bottom of the dish. laying the tortillas out, spoon out a portion of meat and onions onto the tortillas. Divide the goat cheese among the tortillas, reserving a portion to put on top if desired. Once each tortilla has meat and goat cheese, roll up and place seam-side down onto the enchilada sauce. Repeat with each tortilla. Coat each enchilada with the sauce made earlier. Divide the remaining goat cheese and spread on top of the enchiladas. Bake for 20 minutes at 350* and enjoy!