Ingredients
Equipment
Method
Prep and heat
- Preheat oven to 375°F and spread 1/2 cup enchilada sauce in the bottom of a 9x13 dish, letting it form an even coating. You should see a thin red layer across the surface.
Cook the beef filling
- Brown ground beef with diced onion over medium-high heat, stirring until no pink remains. You should see browned crumbles with onions turning translucent.
- Drain excess fat, then add minced garlic, taco seasoning, and water. The mixture should look evenly speckled and loosened.
- Simmer the beef mixture for 5 minutes to thicken slightly, stirring occasionally. You should notice the sauce clinging to the beef.
Warm tortillas
- Warm corn tortillas wrapped in a damp paper towel in the microwave for 1 minute to make them pliable. They should feel flexible and easy to roll.
Assemble enchiladas
- Fill each tortilla with the beef mixture and add a sprinkle of shredded cheese. The filling should be centered so the tortilla can roll tightly.
- Roll up the tortillas and place them seam-side down in the 9x13 dish. You should see neat rows of rolled enchiladas sitting in the red sauce base.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas and top with the remaining cheese. The surface should be fully covered with a thick, melted-cheese layer.
Bake and serve
- Bake uncovered for 20–25 minutes at 375°F until the cheese is bubbly. You should see bubbling, lightly golden cheese across the top.
- Serve immediately with sour cream, cilantro, and jalapeños on top. You should have visible dollops and fresh green flecks on the red sauce.
Notes
Pro tip: Warm the tortillas in batches so they stay pliable and don’t crack when rolling. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until hot and bubbly. Freezing is yes—freeze assembled (before baking) or baked leftovers tightly wrapped up to 2 months, then thaw in the fridge and bake/reheat. For a lighter option, use reduced-fat Mexican cheese blend and drain beef thoroughly after browning.