In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain excess fat if necessary.
Add the chopped onion and garlic to the beef, and sauté until softened, about 3-4 minutes.
Stir in the chili powder, cumin, paprika, oregano, salt, and pepper.
Add the beef broth and diced tomatoes, mixing well. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken. Taste and adjust seasoning if needed. If desired, stir in some chopped cilantro for added freshness.
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little oil.
Assemble the enchiladas:
Warm the tortillas in the microwave or on a skillet for a few seconds to make them more pliable.
Spoon a generous amount of the beef filling onto the center of each tortilla, then roll it up tightly.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat until all tortillas are used.
Add sauce and cheese:
Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well-coated.
Sprinkle the shredded cheese generously over the top of the sauce, covering the enchiladas evenly.
Bake the enchiladas:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Serve:
Remove the enchiladas from the oven and let them rest for a few minutes. Serve with a dollop of sour cream, a sprinkle of fresh cilantro, and sliced green onions, if desired.
Serving and Storage Tips:
- Serve warm: These enchiladas are best served warm, straight from the oven, with your favorite sides like rice, beans, or a fresh salad.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Variants:
- Chicken Enchiladas: Substitute the ground beef with shredded chicken for a lighter version.
- Vegetarian Enchiladas: Use a combination of beans, zucchini, corn, and bell peppers for a hearty, plant-based filling.
- Spicy Enchiladas: Add diced jalapeños or hot sauce to the beef filling or sauce for extra heat.
FAQ:
1. Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works perfectly for this recipe. Just choose your favorite brand or flavor, whether it’s mild or spicy.
2. Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day ahead, cover, and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if cooking straight from the fridge.
3. Can I freeze these enchiladas?
Yes, you can freeze the assembled (but unbaked) enchiladas. Cover them tightly with plastic wrap and aluminum foil. When ready to bake, bake from frozen at 350°F (175°C) for 40-45 minutes or until heated through.
