In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
1 pound ground beef
Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
1 medium onion, 1 clove garlic
Stir in the tomato sauce, diced green chiles, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
1 (15 ounce) can tomato sauce, 1 (4 ounce) can diced green chiles, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
1 (10 ounce) can red enchilada sauce
Warm your tortillas briefly to make them more pliable. Dip each tortilla in the enchilada sauce, then fill with the ground beef mixture and some shredded cheese. Roll up tightly and place seam-side down in the baking dish.
10-12 corn or flour tortillas, 1 (10 ounce) can red enchilada sauce, 1 pound ground beef, 2 cups shredded cheddar cheese
Once all the enchiladas are rolled and arranged in the dish, pour the remaining enchilada sauce over the top. Sprinkle generously with the remaining shredded cheese.
1 (10 ounce) can red enchilada sauce, 2 cups shredded cheddar cheese
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Let cool slightly before serving. Garnish with sour cream, guacamole, or your favorite toppings!
