Ingredients:

  • 1 lb ground beef (85/15 lean)
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 medium corn tortillas
  • 2 cups red enchilada sauce
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • 2 tbsp vegetable oil
  • 1/4 cup sour cream
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp diced red onion

Instructions:

  1. Heat a 12-inch skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until it reaches a deep brown color.
  2. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
  3. Stir in the chili powder, cumin, salt, pepper, and beef broth. Simmer for 2 minutes until the liquid has reduced to a thick glaze.
  4. Remove from heat and stir in 1/2 cup of the shredded cheese until molten.
  5. Heat 2 tbsp of vegetable oil in a small pan over medium heat. Quickly dip each tortilla in the oil for 2-3 seconds per side to soften, then drain on paper towels.
  6. Pour 1/2 cup of red enchilada sauce across the bottom of a 9x13 inch baking dish.
  7. Place a generous scoop of beef filling in the center of a tortilla, roll tightly, and place seam-side down in the dish.
  8. Pour the remaining red enchilada sauce evenly over the top and cover with the remaining shredded cheese.
  9. Bake at 375°F (190°C) for 15-20 minutes until the cheese is bubbling and edges are slightly charred.
  10. Garnish with sour cream, fresh cilantro, and diced red onion before serving.