Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375°F and spread 1/2 cup red enchilada sauce in the bottom of a 9x13 baking dish, creating an even base layer.
Cook the beef filling
- Brown the ground beef with diced onion over medium-high heat until the beef is no longer pink, then drain excess fat.
- Add the minced garlic, taco seasoning, and water, then simmer for 5 minutes until the mixture thickens slightly and is evenly seasoned.
Soften tortillas
- Wrap the corn tortillas in a damp paper towel and microwave for 1 minute to make them pliable without cracking.
Assemble enchiladas
- Fill each tortilla with the beef mixture and a sprinkle of Mexican cheese blend, then roll up tightly and place seam-side down in the baking dish.
- Pour the remaining red enchilada sauce evenly over the rolled enchiladas and top with the remaining cheese blend.
Bake and serve
- Bake uncovered for 20–25 minutes at 375°F until the cheese is bubbly and lightly golden at the edges.
- Serve hot with sour cream, cilantro, and jalapeños on top.
Notes
Pro tip: If tortillas crack when rolling, keep them wrapped in the damp paper towel while you fill to maintain flexibility. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is yes—freeze tightly wrapped portions up to 2 months and bake from thawed or bake covered then uncovered to re-melt cheese. For a lighter option, use reduced-fat cheese blend while keeping the same sauce and filling ratio.