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Yields: 12 Enchiladas


12 – 6” Flour Tortillas

350g – Top Sirloin, sliced very thinly

1 – Onion, julienne

1 – Green Bell Pepper, julienne

1 – Red Bell Pepper, julienne

8 – Mushrooms, sliced

3 Cups – Tex-Mex Cheese Blend

3 Tbsp – Fajita Seasoning

1 can (284mL) – Red Enchilada Sauce

Canola Oil

Salt and Pepper



Sour Cream

Green Onion, slivered

Cilantro, chopped



  1. Preheat oven to 400F and lightly grease a 9 x 13 baking dish.
  2. Heat 1 Tbsp of canola oil in a large non-stick pan over high heat. Add steak and sauté until just browned. Season with salt and pepper. Add 1 Tbsp of Fajita Seasoning and 2 Tbsp of water and heat until steak becomes a bit saucy.
  3. Remove steak from pan and add another Tbsp of canola oil. Add veggies and sauté until softened, about 5 minutes. Add remaining 2 Tbsp of fajita seasoning and 4 Tbsp of water to create sauce.
  4. Stir in Fajita Steak to vegetables and remove pan from heat.


To Assemble/Bake:

  1. Lay 1 tortilla out and place a pinch of grated cheddar in middle. Spoon some of the hot fajita mixture on top of cheese and add another small pinch of cheese on top.
  2. Roll fajita up tightly, and place seam side down in pan.
  3. Repeat with remaining tortillas until mixture is gone.
  4. Pour enchilada sauce over top all wrapped tortillas and then top with remaining cheese.
  5. Bake for about 16-20 minutes until browned and bubbling.
  6. Allow to sit for 10 minutes before dishing out.
  7. Top with sour cream, slivered green onion and chopped cilantro.

Curated by Chef Anna Borys for the March 2024 edition of Cattle Country.

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