Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In skillet over medium heat, brown ground beef with diced onions until beef is cooked through and onions are translucent, about 5-7 minutes. Drain excess fat if needed.
- Add minced garlic, cumin, and chili powder to beef mixture. Sauté for another minute until fragrant and well combined.
- Warm tortillas slightly in microwave or on skillet to make them more pliable and easier to roll.
- Spoon beef mixture onto center of each tortilla, dividing evenly among 8 tortillas. Don't overfill.
- Roll each tortilla tightly around filling and place seam-side down in greased baking dish.
- Pour enchilada sauce evenly over rolled tortillas, making sure they are well covered.
- Sprinkle shredded cheese over top of enchiladas.
- Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden brown.
- Remove from oven and let rest for 5 minutes before serving. Top with sour cream and other desired toppings.
Notes
Use lean ground beef to reduce excess grease. Can use flour or corn tortillas based on preference. Warm tortillas before rolling to prevent cracking. Make sure enchiladas are placed seam-side down to hold together. Can use store-bought or homemade enchilada sauce. Drain ground beef well to prevent soggy enchiladas. Can add black beans or refried beans to beef mixture for extra protein and fiber.
