beef enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning
• 1/2 cup water
• 1 (15 ounce) can enchilada sauce
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 1/4 cup chopped cilantro, for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add chopped onion and minced garlic to the skillet and cook for 3-5 minutes, or until softened.
4. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Pour the beef mixture into a 9x13 inch baking dish.
6. Dip each corn tortilla briefly into warm enchilada sauce to soften them.
7. Fill each tortilla with the beef mixture and roll it up tightly.
8. Place the rolled enchiladas seam-side down in the baking dish.
9. Pour enchilada sauce evenly over the enchiladas.
10. Sprinkle generously with shredded cheddar cheese.
11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Notes

• For softer tortillas, you can lightly heat them on a dry skillet before filling.
• To prevent the tortillas from drying out, you can lightly brush them with oil before rolling.
• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• For a spicier enchilada, add a pinch of cayenne pepper to the beef mixture.
• Use a rolling pin to help roll the tortillas more tightly.