Beef Enchiladas

Instructions

1. Prepare the filling
   Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Drain excess fat if necessary.
2. Season the beef mixture
   Add chili powder, cumin, and oregano to the beef mixture and stir to combine. Cook for 1 minute to toast the spices. Stir in diced tomatoes with chilies and 1/2 cup of enchilada sauce. Simmer for 5 minutes, then remove from heat and allow to cool slightly.
3. Prepare the tortillas
   Preheat oven to 375°F (190°C). Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish. Warm the tortillas briefly in the microwave or in a dry skillet to make them pliable, about 10-15 seconds per batch.
4. Assemble the enchiladas
   Place about 1/4 cup of the beef mixture and 2 tablespoons of cheese down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them closely together in the dish.
5. Add sauce and cheese
   Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, making sure to cover all parts to prevent drying out. Sprinkle the remaining cheese over the top of the enchiladas.
6. Bake the enchiladas
   Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.
7. Garnish and serve
   Remove from oven and let stand for 5 minutes. Garnish with chopped cilantro and serve with a dollop of sour cream. Serve immediately while hot and enjoy!