Ingredients
1 lb (450g) Ground beef (80/20)
1 medium Yellow onion, diced
3 cloves Garlic, minced
2 tbsp Chili powder
1 tsp Ground cumin
1 tsp Dried oregano
1 tsp Salt (plus pepper to taste)
8-10 (6-inch) Corn or flour tortillas
2 cups (480ml) Red enchilada sauce
2 cups (200g) Shredded cheese (Cheddar, Monterey Jack, or blend)
1 tbsp Oil
Instructions
1. Preheat and Prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the Filling: Heat oil in a skillet over medium-high heat. Sauté onion until soft. Add ground beef and cook until browned; drain excess fat. Stir in garlic, chili powder, cumin, oregano, salt, and pepper. Remove from heat and stir in 1 cup of the cheese.
3. Warm Tortillas: Warm tortillas in a dry skillet or microwave until pliable.
4. Assemble: Spread 1/2 cup of sauce in the baking dish. Fill each tortilla with about 1/3 cup of the beef mixture, roll tightly, and place seam-side down in the dish.
5. Top and Bake: Pour remaining sauce over the rolled tortillas. Sprinkle with the remaining 1 cup of cheese. Bake uncovered for 20-25 minutes until bubbly and golden.
6. Serve: Let cool for 5-10 minutes before garnishing with cilantro, sour cream, or avocado.
Notes
Pro-Tips:
• Always warm your tortillas before rolling—this prevents them from cracking.
• For a thicker sauce, mix a tablespoon of tomato paste into the enchilada sauce.
• Grate your own cheese from a block for the smoothest melting results.
Variations:
• Protein Swap: Use shredded chicken, turkey, or a plant-based ground meat.
• Vegetarian: Use a mix of black beans, pinto beans, and roasted vegetables.
• Spicy Kick: Add chopped green chiles or a dash of hot sauce to the beef mixture.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Bake
- Cuisine: Mexican