Ingredients

1 lb ground beef

1 medium onion, chopped

2 cloves garlic, minced

1 can (10 oz) enchilada sauce (red or green)

1 can (4 oz) diced green chilies (optional)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

10-12 corn tortillas

2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

1/2 cup sour cream (for serving, optional)

Fresh cilantro (for garnish, optional)

Instructions

Step 1: In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Step 2: Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes, until the onion softens and becomes translucent.

Step 3: Stir in the cumin, chili powder, paprika, diced green chilies (if using), and salt and pepper to taste. Cook for another 2-3 minutes to allow the spices to bloom. Add about 1/2 cup of enchilada sauce to the beef mixture, then remove from heat.

Step 4: Lightly heat the tortillas in a dry skillet or microwave to make them more pliable. This will prevent them from cracking when rolled.

Step 5: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take each tortilla, fill it with the beef mixture, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.

Step 6: Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the shredded cheddar cheese.

Step 7: Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes for a slightly crispy top.

Step 8: Let the enchiladas rest for a few minutes before serving. Garnish with sour cream and fresh cilantro if desired.

Tips & Variations

Use flour tortillas if you prefer a softer texture or have trouble rolling corn tortillas without breaking.

Add black beans or corn to the beef mixture for extra texture and nutrition.

Try using a blend of cheeses like Monterey Jack and queso fresco for a different flavor profile.

For a spicier dish, include chopped jalapeños or a dash of hot sauce in the filling or sauce.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This makes for a convenient make-ahead meal.

Can I freeze leftover enchiladas?

Absolutely. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.