Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbled. Drain off any excess grease.1 tablespoon olive oil, 1 pound lean ground beef
- Add the chopped onion to the skillet with the browned beef and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant, stirring constantly.1 medium onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon dried oregano
- Pour in the tomato sauce and add the drained diced green chilies. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld together.1 (15-ounce) can tomato sauce, 1 (4-ounce) can diced green chilies, drained, Salt and black pepper to taste
- Gently warm the corn tortillas. You can do this by briefly dipping them in warm enchilada sauce (just enough to soften), microwaving them wrapped in a damp paper towel for about 30 seconds, or quickly heating them in a dry non-stick skillet for a few seconds per side. The goal is to make them pliable so they don't crack when rolling.12 corn tortillas, 1 (10-ounce) can enchilada sauce (red or green, your preference)
- Spoon about ¼ cup of the ground beef mixture down the center of each warmed tortilla. Sprinkle a little shredded Cheddar cheese over the beef. Tightly roll up each tortilla and place it seam-side down in the prepared baking dish. Continue until all tortillas are filled and rolled.2 cups shredded Cheddar cheese (or a Mexican blend), 12 corn tortillas
- Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded Cheddar cheese and all of the Monterey Jack cheese evenly over the top.1 (10-ounce) can enchilada sauce (red or green, your preference), 2 cups shredded Cheddar cheese (or a Mexican blend), 1 cup shredded Monterey Jack cheese
- Cover the baking dish loosely with foil. Bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let the enchiladas rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly. Serve hot, garnished with your favorite toppings.sour cream, chopped fresh cilantro, diced red onion, sliced jalapeños
Notes
Storing Leftovers: Refrigerate for up to 3-4 days. Freeze for 2-3 months. Reheating: Microwave individual portions for 1-2 minutes. Oven reheat at 350°F (175°C) for 20-30 minutes.
