Ingredients
Method
Prepare the Filling
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
- Stir in cumin and chili powder, mixing well. Remove from heat.
Assemble the Enchiladas
- Preheat the oven to 350°F (175°C).
- Warm the corn tortillas in a dry skillet or microwave to make them pliable.
- Spoon a portion of the beef mixture onto each tortilla, sprinkle with cheese, and roll tightly.
- Place the rolled tortillas seam-side down in a baking dish.
Prepare the Sauce
- In a bowl, combine the red enchilada sauce, olive oil, cumin, and garlic powder.
- Pour the sauce evenly over the enchiladas in the baking dish.
- Sprinkle remaining cheese on top.
Bake
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
Serve
- Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Nutrition
Notes
These enchiladas can be customized with your favorite toppings such as sour cream, avocado, or jalapeños.
