Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can enchilada sauce
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese
- 12 corn tortillas
- 1/2 cup water
Instructions
- Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 2: Add the olive oil to the skillet, then add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the enchilada sauce and undrained Rotel. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 5: Fill each tortilla with about 1/4 cup of the beef mixture. Roll up tightly and place seam-down in the prepared baking dish. Pour any remaining sauce over the enchiladas. Sprinkle with cheddar cheese. Pour 1/2 cup of water into the bottom of the baking dish to prevent the tortillas from drying out.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let stand for 5 minutes before serving.
Notes
- Leftover enchiladas store beautifully in the refrigerator for up to 3 days; simply reheat individual portions in the microwave for a quick weeknight meal.
- For perfectly reheated enchiladas, add a tablespoon of water to the baking dish before covering with foil and reheating in a 350°F oven for 15-20 minutes.
- Serve these delicious enchiladas with a dollop of sour cream or Greek yogurt and a side of Mexican rice for a complete and satisfying meal.
- To prevent sticking, gently warm your tortillas in a dry skillet or microwave for 15-20 seconds before filling to make rolling easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American