Ingredients:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1 (10 oz) can red enchilada sauce
1 (4 oz) can diced green chilies
8-10 corn tortillas
2 cups shredded cheddar cheese
Optional toppings: chopped fresh cilantro, diced tomatoes, sliced black olives, sour cream
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain excess grease if necessary.
Add the chopped onion and minced garlic to the skillet with the cooked ground beef. Cook for an additional 2-3 minutes, until the onion is soft and translucent.
Stir in the ground cumin, chili powder, dried oregano, salt, and pepper. Cook for another minute, until the spices are fragrant.
Pour half of the enchilada sauce into the skillet with the beef mixture. Add the diced green chilies. Stir well to combine and let it simmer for a few minutes.
Warm the corn tortillas in the microwave for about 30 seconds, or until they are soft and pliable.
Spoon a portion of the beef mixture onto each tortilla, then sprinkle with shredded cheddar cheese. Roll up the tortillas and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them.
Sprinkle additional shredded cheddar cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for a few minutes before serving.
Garnish with chopped fresh cilantro, diced tomatoes, sliced black olives, and a dollop of sour cream if desired.
