Ingredients
Equipment
Method
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet, brown the ground beef over medium-high heat, then drain any excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking until the onion is softened, about 5 minutes.
- Stir in about half of the enchilada sauce into the beef mixture, reserving the rest for later.
- Warm the tortillas briefly in the microwave or a dry skillet to make them more pliable.
Assembly and Baking
- Dip each tortilla quickly into the remaining enchilada sauce to lightly coat it.
- Fill each tortilla with a portion of the beef mixture and a sprinkle of both cheeses, then roll it up tightly.
- Place the rolled enchiladas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with the rest of the shredded cheeses.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Serving
- Let the enchiladas rest for a few minutes before serving.
- Serve hot, garnished with your favorite toppings such as sour cream, cilantro, or diced avocado.
Notes
For extra flavor, consider adding a pinch of cumin and chili powder to the beef mixture. You can also use a blend of Mexican cheeses instead of just Cheddar and Monterey Jack.
