Crockpot Monterey Jack Enchilada Skirt Steak Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality red enchilada sauce. If you have time, make your own from dried chiles, but a good store-bought brand works perfectly.

To add extra depth, consider adding a teaspoon of ground cumin or a pinch of smoked paprika to the sauce before pouring it over the meat. These small additions enhance the smoky, earthy notes of the dish without overpowering it.

When serving, warm the tortillas in a dry skillet or wrapped in foil in a low oven. This makes them pliable and soft, perfect for scooping up the saucy steak and beans.

For a fresh contrast, add a squeeze of lime juice or a sprinkle of chopped cilantro on top—though these are optional and not part of the original recipe. The dish is rich, so a simple side of rice or a green salad balances the meal.

Variations

• Spicy Chipotle: Add 1-2 minced chipotle peppers in adobo sauce to the enchilada sauce for a smoky, fiery kick. Reduce the amount of sour cream slightly to balance the heat, and use pepper jack cheese instead of Monterey Jack for an extra layer of spice.
• Beef and Bean Burrito Bowl: Serve the cooked steak and sauce over a bed of cilantro-lime rice, then top with shredded lettuce, diced tomatoes, and a dollop of guacamole. This turns the slow-cooker meal into a fresh, vibrant burrito bowl that's perfect for lunch or a light dinner.
• Creamy Green Enchilada Version: Swap the red enchilada sauce for green tomatillo salsa. The flavor becomes tangier and brighter, while the sour cream and cheese still provide a creamy base. Use shredded chicken instead of steak for a poultry twist, and cook on LOW for 6 hours.
• Extra Veggie: Add a diced bell pepper and a sliced onion to the slow cooker along with the steak. The vegetables soften and absorb the sauce, adding sweetness and texture. Increase the enchilada sauce by 1/2 cup to accommodate the extra ingredients.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to maintain the sauce's creamy texture.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second intervals.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.

This recipe is ideal for meal prep. Assemble the raw ingredients in the slow cooker insert and refrigerate overnight, then start cooking in the morning. Or, fully cook the dish, let it cool completely, and refrigerate for up to 3 days. Reheat on the stovetop or in the oven before serving. The slow-cooked meat and sauce freeze well for up to 3 months.

Serving ideas

Serve this Monterey Jack enchilada skirt steak straight from the slow cooker, with warm flour tortillas on the side. The creamy, spicy sauce is perfect for dipping, and the tender steak and beans can be spooned into tortillas for a satisfying taco-like meal.

A simple side of Mexican rice or a crisp green salad with a lime vinaigrette rounds out the plate without overwhelming the rich flavors.

For a more substantial meal, serve over a bed of steamed rice or alongside refried beans. The dish is also excellent as a filling for burritos or enchiladas, using the leftover sauce as a topping.

Garnish with fresh cilantro, diced onion, or sliced avocado if desired, though these are optional. This recipe is hearty enough to stand alone, but it's also versatile enough to be part of a larger spread.

Frequently asked questions

Recipe card

Crockpot Monterey Jack Enchilada Skirt Steak

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb skirt steak, sliced into strips
• 2 cups red enchilada sauce
• 1 can (15 oz) pinto beans, drained and rinsed
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• Warm flour tortillas, for serving

Instructions

1. Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the meat, then add the drained pinto beans. Stir gently to coat the steak and beans with the sauce.
2. Dollop the sour cream over the top of the steak and sauce mixture. Sprinkle the shredded Monterey Jack cheese evenly over the entire surface, covering the sour cream and the meat.
3. Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4 hours, until the steak is fork-tender and easily shreds. The sauce should be bubbling and slightly thickened. Do not lift the lid during the first 6 hours on LOW to maintain heat. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker. Let the dish rest for at least 3 minutes before serving. Stir the mixture gently to combine the creamy sauce. Serve warm with flour tortillas on the side.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

18 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.