Instructions:
Prepare the Filling:
Heat the vegetable oil in a large skillet over medium heat. Sauté onion and garlic until they soften, about 5 minutes. Mix in cumin, chili powder, and the shredded beef, seasoning with salt and pepper. Cook for an additional 3-5 minutes, allowing the beef to warm up and absorb the spices. Remove from heat.
Warm the Tortillas:
Make the tortillas pliable by warming them in a dry skillet or in the microwave.
Assemble the Enchiladas:
Set your oven to preheat at 350°F (175°C). Lightly grease a baking dish and spread a small amount of enchilada sauce at the bottom. Fill each tortilla with the beef mixture, add a sprinkle of cheese, and roll tightly. Place each rolled tortilla seam-side down in the dish. Continue until all are prepared.
Add Sauce and Cheese:
Drizzle the remaining enchilada sauce over the enchiladas ensuring they are thoroughly coated. Top with the remaining cheese.
Bake:
Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden.
Serve:
Enhance with cilantro, sour cream, and avocado slices if desired. Pair with rice and beans to complete the dish.
Prep Time: 25 mins | Total Time: 45 mins | Servings: 4-6
