Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Enchilada sauce: 28 ounces
- Corn tortillas: 12
- Shredded cheddar cheese: 2 cups
- Olive oil: 1 tablespoon
- Chili powder: 1 tablespoon
- Garlic powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Add ground beef and onion and cook until beef is browned and onion is softened, about 7-10 minutes. Drain off any excess grease.
- Step 2: Stir in chili powder and garlic powder into the cooked ground beef mixture. Simmer for 5 minutes, stirring occasionally.
- Step 3: Pour half of the enchilada sauce into the bottom of a 9×13 inch baking dish.
- Step 4: Warm the tortillas slightly by microwaving them for 30 seconds to make them more pliable. Dip each tortilla in the remaining enchilada sauce, then fill with the ground beef mixture and roll up. Place seam-down in the prepared baking dish.
- Step 5: Pour the remaining enchilada sauce over the enchiladas and sprinkle with shredded cheddar cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Let stand for a few minutes before serving.
Notes
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual enchiladas in the microwave or the entire dish covered in foil in a 350°F oven until warmed through.
- Serve with a dollop of sour cream, guacamole, and a sprinkle of chopped cilantro for extra flavor and freshness.
- To prevent soggy tortillas, lightly pan-fry them in a bit of oil before dipping in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American