Southwestern Steak & Green Chili Enchiladas


  • 2 Tbsp vegetable oil
  • 1 medium chopped yellow onion
  • 2 cloves of minced garlic
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 pound SAMPCO Extra Lean Shredded Beef
  • 1 (7 oz) Can diced green chilies
  • ¼ cup Chunky salsa
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 1 (15 oz) Can black beans, rinsed & drained
  • 3 cups green chili enchilada sauce (roasted tomatillo salsa)
  • 3 cups shredded Monterey or pepper jack cheese
  • 12 warm corn tortillas
  • Sour cream garnish, if desired


  1. Preheat oven to 375°F.
  2. Heat vegetable oil in a large skillet or sauté pan over medium heat. Add chopped onion & cook, while stirring, until softened (but not browned), about 2 minutes.
  3. Add minced garlic, cumin and coriander; continue cooking until fragrant, about 30 seconds
  4. Stir in shredded beef, diced green chilies, salsa, salt and pepper until combined. Heat, while stirring occasionally, allowing beef to develop a bit of a sear (crispy texture & flavor) while retaining moisture & tenderness, about 8 to 10 minutes.
  5. Adjust heat to medium-low. Fold in black beans, 1 cup of enchilada sauce and 1 cup of shredded cheese. Stir gently to incorporate & allow to heat through, about 5 minutes.
  6. To assemble: place 3 to 4 tablespoons of beef mixture onto each tortilla; roll - leaving ends un-tucked. Arrange rolled tortillas in a baking dish (9x13). Coat arranged tortillas with remaining sauce and top with rest of shredded cheese.
  7. Cover with aluminum foil and bake for 20 minutes or until cheese is melted & bubbly. Serve with sour cream, if desired.

Makes 12 enchiladas

**Cook's tip: If you like it hot- add 1 diced jalapeño during step #3!