Leftover Steak Enchiladas

I never quite know what to do with leftover steak, whether it has been brought home from our favorite neighborhood steakhouse, or the uneaten portion of rib eyes grilled on my Weber. I've tried zapping them in the microwave briefly to munch on as a snack.  But I'm never happy with the results.  After all, if the steak was perfectly cooked before, any further heat will only serve to cook it beyond that very small spectrum of steak deliciousness. So, somewhere along the way, I got the idea of throwing together some enchiladas, where overdone beef is almost a prerequisite.

This isn't what I would call culinary art be any means.  I used a lot of prepared ingredients that I had on hand that didn't require me to cook very much beyond sautéing some onion and then assembling and heating the enchiladas themselves.  But it worked well enough to make a delicious meal out of two partially consumed broiled prime rib eye steaks that I made for dinner a couple of nights ago.  It worked very well along side my poor man's guacamole, which I call Avocado Mash, the recipe for which can be found here.

Ingredients
8 to12 oz leftover steak (I used rib eye)
1/2 medium red onion, finely diced
1 7-oz jar mild Salsa Verde (like, Herdez)
1 11-oz can whole kernel corn, drained (like, Green Giant White Shoepeg)
2 tbsp cilantro paste (like, Gourmet Garden)
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp ground cumin
1/8 tsp smoked salt (like, San Francisco Salt Company Alder Wood)
1/8 tsp Worcestershire black pepper (like, McCormick)
1 4-oz can mild diced green chilies (like, Hatch)
1 8-oz package Mexican four cheese blend shredded cheese, about 2 cups (like, Kraft)
1 10-oz can mild red enchilada sauce (like, Old El Paso)
1/4 cup sour cream
1 15.5-oz jar salsa con queso dip (like, Tostitos)
3-4 tbsp avocado oil for sautéing
8 8-inch flour tortillas (like, Carb Balance Whole Wheat)
2 chopped green onions for garnish
non-stick cooking spray (like, Pam)

The Recipe
Preheat the oven to 375F degrees.

Cut the steak into thin 1-1/2" strips, and cut away any fat or gristle. 

Sauté the diced red onion in avocado oil over medium high heat until soft and translucent. Add the corn and heat through. Add the steak strips and heat through.  Add garlic powder, paprika, cumin, cilantro paste, salt and pepper and mix thoroughly.  Remove the skillet from the heat and set aside.

Pour the Salsa Verde in the bottom of 9" x 13" Pyrex baking dish and spread it to make an even coating.

Lay out each tortilla and fill with 2-3 tablespoons of the beef, onion and corn mixture, 1/4 cup Mexican blend cheese, 1/2 teaspoon of the green chilies, then roll it up and place seam-side down into baking dish on top of the Salsa Verde.

Mix the enchiladas sauce with the quarter cup of sour cream in a small saucepan over medium high heat and heat through. Pour over all enchiladas and spread to an even coating over the top.

Microwave the queso dip for a minute until hot and pour over top of enchiladas, spreading to an even coating.

Top the enchiladas with the remaining shredded cheese, any remaining green chilies and the chopped green onion.

Bake for 45 -55 minutes until hot and bubbly.