Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 10 corn tortillas (6-inch)
  • 2 cups red enchilada sauce
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 1 medium avocado, sliced

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat until no pink remains. Drain the excess grease.
  2. Stir in the diced onion and minced garlic, sautéing until the onions are translucent.
  3. Fold in the chili powder, cumin, salt, and black pepper, stirring for 1 minute to toast the spices.
  4. Remove the skillet from heat and stir in the shredded sharp cheddar cheese until melted.
  5. Preheat the oven to 350°F (175°C). Pour 1/2 cup of red enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.
  6. Warm the corn tortillas in the microwave for 20 seconds to make them pliable.
  7. Place a generous scoop of the beef mixture in the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  8. Pour the remaining red enchilada sauce evenly over the top of the rolled enchiladas, covering the edges.
  9. Sprinkle the shredded Monterey Jack cheese over the top in an even layer.
  10. Bake for 15–20 minutes until the sauce is bubbling and the cheese is golden brown.
  11. Garnish with fresh cilantro, sour cream, and sliced avocado before serving.