Instructions
step 1 Preheat your oven to 375°F (190°C) and lightly grease a baking dish./nstep 2 In a skillet over medium heat, cook ground beef with diced onion until browned, then add garlic and cook for another minute./nstep 3 Stir in taco seasoning and water, simmering until thickened./nstep 4 Spread a thin layer of enchilada sauce on the bottom of the baking dish./nstep 5 Fill each tortilla with the beef mixture and a sprinkle of cheese, then roll and place seam-side down in the dish./nstep 6 Pour remaining enchilada sauce evenly over the rolled tortillas./nstep 7 Sprinkle cheddar and mozzarella cheese generously over the top./nstep 8 Bake for 20–25 minutes until bubbly and golden on top./nstep 9 Let cool slightly before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through. These enchiladas can also be frozen for up to 2 months and reheated after thawing.
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