Ingredients:
For the Filling:
1 lb (450g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
Salt & pepper to taste
1/2 cup enchilada sauce (store-bought or homemade)
1 cup shredded cheddar or Mexican blend cheese
For Assembly:
8 flour or corn tortillas
1 1/2 cups enchilada sauce (plus extra if needed)
1 1/2 cups shredded cheese for topping
Chopped cilantro, sour cream, and green onions (optional for garnish)
Instructions:
Cook the beef:
In a skillet over medium heat, cook beef and onion until browned. Drain excess fat. Add garlic and spices. Stir in 1/2 cup enchilada sauce and 1 cup cheese. Remove from heat.
Preheat oven:
Set to 375°F (190°C). Grease a 9×13 inch baking dish.
Assemble enchiladas:
Spoon beef filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
Sauce & cheese:
Pour remaining enchilada sauce over the top and sprinkle with cheese.
Bake:
Cover with foil and bake for 20 minutes. Uncover and bake 5–10 minutes more until cheese is melted and bubbly.
Garnish & serve:
Top with sour cream, cilantro, green onions, or jalapeños if desired.