2 cups shredded cheddar cheese (or a blend of your choice)
8-10 corn tortillas
1/2 cup sour cream (for topping)
Fresh cilantro, chopped (optional, for garnish)
Olive oil (for frying tortillas)
Salt and pepper to taste
Instructions
Prepare the Beef Filling:
In a large skillet, heat a small amount of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant.
Add the ground beef to the skillet. Cook until browned and cooked through, breaking up the meat as it cooks. Drain excess fat.
Stir in the taco seasoning, tomato sauce, and diced green chilies (if using). Simmer the mixture for about 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Fry the Tortillas:
In a separate pan, lightly heat some olive oil over medium-high heat. Briefly fry each tortilla on both sides for about 20-30 seconds to soften them. Drain on paper towels to remove excess oil.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C).
Spread a thin layer of the beef mixture on the bottom of a 9×13-inch baking dish.
Take a fried tortilla, fill it with the beef mixture, and roll it up tightly. Place the tortilla seam-side down in the dish. Repeat with the remaining tortillas, arranging them side by side in the dish.
Top and Bake:
Pour any remaining beef mixture over the top of the rolled tortillas. Sprinkle shredded cheddar cheese generously over the top.
Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Serve:
Remove the enchiladas from the oven and let them cool for a few minutes.
Garnish with sour cream and fresh cilantro if desired.
Serve hot and enjoy your savory beef and cheese enchiladas!
