Ingredients:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1 (10 oz) can red enchilada sauce
1 (4 oz) can diced green chilies
8-10 corn tortillas
2 cups shredded cheddar cheese
Optional toppings: chopped fresh cilantro, diced tomatoes, sliced black olives, sour cream
Directions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large skillet, cook the ground beef over medium heat until browned and fully cooked, draining any excess grease as needed. Add the chopped onion and minced garlic to the skillet, cooking for an additional 2-3 minutes until the onion becomes soft and translucent. Mix in the ground cumin, chili powder, dried oregano, salt, and pepper, cooking for another minute until the spices release their fragrance. Pour half of the enchilada sauce into the skillet and add the diced green chilies, stirring well and allowing the mixture to simmer for a few minutes.
Warm the corn tortillas in the microwave for about 30 seconds, or until they are soft and pliable. Spoon some of the beef mixture onto each tortilla and sprinkle with shredded cheddar cheese. Roll up the tortillas and place them seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered, and sprinkle additional shredded cheddar cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Once out of the oven, let the enchiladas cool for a few minutes before serving. Optionally, garnish with chopped fresh cilantro, diced tomatoes, sliced black olives, and a dollop of sour cream.