Seasoned beef rolled in soft corn tortillas, smothered in rich red enchilada sauce, topped with melted cheese, and baked until bubbly.
🛒 Ingredients
For the Beef Filling:
1½ lbs (680 g) ground beef
1 small onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
Salt and black pepper, to taste
For the Enchiladas:
10–12 corn tortillas
2 cups (480 ml) red enchilada sauce
2 cups shredded Mexican cheese blend (or cheddar & Monterey Jack)
2 tbsp vegetable oil (for softening tortillas)
Optional Toppings:
Sour cream
Chopped cilantro
Sliced avocado
Diced tomatoes
Jalapeño slices
Lime wedges
👩🍳 Instructions
Prepare the filling:
Heat a large skillet over medium heat. Cook the ground beef until browned. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute.
Season the beef:
Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat.
Prepare the tortillas:
Warm each corn tortilla briefly in a lightly oiled skillet (10–15 seconds per side) until pliable, or wrap them in a damp paper towel and microwave for about 30 seconds.
Assemble the enchiladas:
Preheat the oven to 375°F (190°C). Spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with the beef mixture, roll tightly, and place seam-side down.
Add sauce and cheese:
Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle generously with the shredded cheese.
Bake:
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Serve:
Let rest for 5 minutes before serving. Garnish with sour cream, cilantro, avocado, tomatoes, jalapeños, and a squeeze of fresh lime if desired.
🍽️ Servings
Makes 5–6 servings.
