Preheat oven to 350°F.
Slice leftover grilled steak. Set aside.
Mix dry ingredients and sprinkle onto steak. Heat seasoned steak on skillet with 1 Tbsp. of enchilada sauce and set aside.
Heat ¼ cup oil and Tbsp. of enchilada sauce in skillet over MEDIUM heat. Fry tortillas flipping three times.
Coat bottom of baking pan with enchilada sauce
Roll steak, white onions and cheese into cooled tortilla, tightly lining pan.
Top with remaining sauce, cheese, tomatoes and red onion, Bake for 15 minutes.
Garnish with fresh cilantro.
Nutrition information per serving, using Top Sirloin: 1533 Calories; 897 Calories from fat; 100.5 g Total Fat (31.4 g Saturated Fat; 37.7 g Monounsaturated Fat); 255 mg Cholesterol; 2498.4 mg Sodium; 87.4 g Total Carbohydrate; 11.5 g Dietary Fiber; 73.3 g Protein; 9.5 mg Iron; 1579.8 mg Potassium; 0.2 mg Thiamin; 0.8 mg Riboflavin; 23.1 mg Niacin (NE); 1.4 mg Vitamin B6; 6.6 mcg Vitamin B12; 24.0 mg Zinc; 89.8 mcg Selenium; 18.6 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Iron, Potassium, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, ZInc, and Selenium. It is a good source of Thiamin.