Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375°F. Set out a greased 9x13 inch baking dish.
Cook the beef filling
- Brown the ground beef with the diced onion and minced garlic in a skillet until cooked through, seasoning with salt and pepper to taste. Keep stirring so the meat cooks evenly.
- Stir in 1 cup of red enchilada sauce and simmer for 2 minutes. The mixture should thicken slightly and taste well-seasoned.
Warm and soften tortillas
- Warm the remaining sauce in a shallow pan. Heat just until pourable and easy to dip.
- Dip each tortilla in the warm sauce to soften. Move quickly so they stay flexible but don’t tear.
Assemble and bake
- Fill each tortilla with about 3 tablespoons of the beef mixture and a sprinkle of cheddar cheese. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and top with the remaining cheddar cheese. Spread it evenly so the tops bake golden.
- Bake for 20-25 minutes at 375°F until bubbly and heated through. Look for melted cheese on top and sauce bubbling around the edges.
Finish and serve
- Rest the enchiladas for 5 minutes after baking. This helps the filling set so the rolls hold together.
- Top with sour cream and chopped cilantro before serving. Add a dollop and finish with herbs for a bright, fresh garnish.
Notes
Pro tip: If your tortillas feel stiff, dip them in warm sauce for just a few seconds and keep them covered with a clean towel while you roll. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 350°F until hot. Freezing is yes—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheddar and light sour cream to keep the same melty cheese vibe with fewer calories.