Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 packet (1 ounce / 28g) taco seasoning (low sodium recommended)
  • 1/2 cup (120ml) water
  • 1/4 cup (60g) chopped cilantro, fresh (optional)
  • 6 (6-inch) corn or flour tortillas
  • 2 cups (225g) shredded cheddar cheese, Monterey Jack cheese, or Mexican cheese blend
  • 1 (10-ounce / 280g) can red enchilada sauce (mild, medium, or hot, depending on preference)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease the baking dish.
  2. Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet. Sauté until softened, about 3-5 minutes.
  4. Stir in taco seasoning and water. Simmer for 5-7 minutes, or until the liquid has reduced. Stir in cilantro, if using.
  5. Warm tortillas in a dry skillet or microwave to make them more pliable (prevents tearing).
  6. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Spoon a portion of the beef mixture into each tortilla. Top with a sprinkle of cheese. Roll up the tortillas tightly and place them seam-side down in the baking dish.
  7. Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining cheese.
  8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Let cool slightly before serving. Garnish with sour cream, green onions, and diced tomatoes, if desired.