Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Heat tortillas in a skillet with a bit of oil until soft and pliable. Set aside.
Step 3: In a bowl, mix shredded beef with diced onion, garlic powder, and cumin.
Step 4: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Fill each tortilla with the beef mixture, roll up, and place seam-side down in the dish.
Step 5: Pour remaining enchilada sauce over the rolled tortillas. Sprinkle cheddar and Monterey Jack cheese evenly on top.
Step 6: Bake uncovered for 20-25 minutes, or until cheese is melted and bubbly.
Step 7: Garnish with chopped cilantro if desired. Serve hot and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. You can also freeze for up to 2 months; thaw overnight before reheating.
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