Easy Beef Enchiladas (Printer-Friendly)

Savory ground beef with spices wrapped in tortillas, covered in rich sauce and melted cheese for a delicious dinner.

# What You’ll Need:

→ Filling

01 - 1 lb lean ground beef (90/10)
02 - 1 medium onion, finely diced (about 1 cup)
03 - 2 cloves garlic, minced
04 - 1 tablespoon chili powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon dried oregano
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - 1 can (4 oz) diced green chilies, drained

→ Assembly

10 - 8 flour tortillas (8-inch) or corn tortillas
11 - 2 cups red enchilada sauce
12 - 2½ cups shredded Mexican cheese blend, divided
13 - Optional garnishes: chopped cilantro, sliced green onions, sour cream, diced avocado

# Steps to Follow:

01 - Preheat oven to 375°F. In a large skillet over medium-high heat, brown ground beef, breaking into small pieces. After 5 minutes, add diced onion and cook until onion is translucent and beef is cooked through, about 3-4 minutes.
02 - Add minced garlic and cook 30 seconds until fragrant. Stir in chili powder, cumin, oregano, salt, and black pepper. Toast spices for 1 minute. Mix in drained diced green chilies and remove from heat.
03 - Spread ½ cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish to prevent sticking and add flavor.
04 - Warm tortillas in microwave for 20-30 seconds between damp paper towels to soften. Place ¼ cup beef filling slightly off-center on each tortilla, sprinkle 2 tablespoons cheese, roll tightly, and arrange seam-side down in the baking dish.
05 - Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle with remaining cheese.
06 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden at edges.

# Helpful Hints:

01 - For a deeper flavor, add 2 tablespoons tomato paste when seasoning the filling and cook for 1 minute.
02 - Warming tortillas before filling prevents cracking and makes rolling easier.
03 - Use an airtight container to refrigerate leftovers up to 4 days or freeze unbaked enchiladas for up to 3 months.

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