Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Add the ground beef to the skillet with the onions and garlic. Break it up with a spoon and cook until it's no longer pink, draining off any excess grease.1 pound lean ground beef
- Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional minute, stirring constantly, to toast the spices and release their aromas.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Briefly warm the corn tortillas to make them pliable and easier to roll. You can do this by microwaving them in a damp paper towel for about 30 seconds, or by quickly heating them on a dry skillet for a few seconds per side.12 (6-inch) corn tortillas
- In a medium bowl, combine about half of the enchilada sauce with the ground beef mixture. Stir well to coat. Spoon about 1/4 cup of the beef mixture and a generous sprinkle of cheese (about 2 tablespoons of the Monterey Jack and 1 tablespoon of the cheddar) into the center of each warmed tortilla.1 (15-ounce) can red enchilada sauce, 2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
- Tightly roll up each filled tortilla and place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas in a single layer, nestled close together.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.1 (15-ounce) can red enchilada sauce, 2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
- Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
- Let the enchiladas rest for about 5 minutes before serving. Serve hot with your favorite optional toppings.Sour cream, Chopped fresh cilantro, Sliced jalapeños, Diced avocado
Notes
Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven at 350°F (175°C) for 15-20 minutes.
For longer storage, freeze assembled and baked enchiladas for up to 2-3 months.
