Mexican Enchiladas

Ingredients

Ground beef

1 pound, lean

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Chili powder

2 tablespoons

Cumin

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Corn tortillas

10 small

Enchilada sauce

2 cups

Shredded cheese

1 1/2 cups, mexican blend or cheddar

Sour cream

1 cup, for serving

Chopped cilantro

1/4 cup, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and fully cooked, about 6-8 minutes.
3. Drain any excess fat from the skillet, then add the chili powder, cumin, salt, and black pepper. Stir well to combine, letting the spices toast for about a minute.
4. Warm the corn tortillas in the microwave for 30 seconds or briefly on a skillet until they are pliable.
5. Spread a spoonful of enchilada sauce on the bottom of a 9x13 inch baking dish.
6. Take a tortilla and spoon a portion of the beef mixture down the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
8. Sprinkle the shredded cheese generously on top of the sauce.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with sour cream on the side.