Directions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent. Stir in the chili powder, ground cumin, salt, and black pepper. Mix well and remove from heat.
Prepare the Tortillas: Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take one tortilla and spoon a portion of the beef mixture onto it, then sprinkle with some cheddar cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheddar and Monterey Jack cheese generously over the top.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish and Serve: Let the enchiladas cool for a few minutes before serving. Garnish with chopped fresh cilantro, sour cream, and sliced green onions if desired.
Kitchen Equipment Needed
Large skillet
Baking dish
Aluminum foil
Microwave
Sharp knife
Cutting board
Measuring spoons
Tips and Shortcuts
Pre-cooked Beef: To save time, you can use pre-cooked ground beef or leftover beef from another meal.
Tortilla Type: If you prefer, you can use corn tortillas instead of flour tortillas. Just make sure to warm them up before rolling to prevent cracking.
Cheese Varieties: Feel free to experiment with different types of cheese. Pepper Jack or Colby cheese can add a unique twist.
Vegetarian Option: Replace the beef with a mixture of black beans, corn, and bell peppers for a tasty vegetarian version.
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
