Ingredients

1 lb ground beef

2 tbsp olive oil, divided

2 jalapeños or serrano peppers, finely diced

⅓ yellow onion, diced

1 garlic clove, minced

1 packet taco or fajita seasoning mix

½ cup water (to mix with seasoning)

8 corn tortillas

1 large 15 oz can red enchilada sauce

1⅔ cups sharp yellow cheddar cheese, shredded

⅓ yellow onion, finely diced (for topping)

Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions

Step 1: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess fat and set the beef aside.

Step 2: Add the remaining olive oil to the skillet. Sauté the diced jalapeños or serrano peppers, diced onion, and minced garlic for about 4–5 minutes until softened. Transfer this mixture to a bowl, leaving just a little oil in the pan.

Step 3: Return the skillet to low heat and add the cooked beef back in. Stir in the taco seasoning mixed with ½ cup water. Fold in the sautéed pepper mixture and simmer until the sauce thickens and coats the beef well.

Step 4: Warm a small skillet over low heat. Lightly brush one side of each corn tortilla with oil and warm them briefly on both sides until pliable. Stack them with the oiled side down to prevent sticking.

Step 5: Preheat your oven to 350°F (175°C). Lightly oil the bottom of a 9×12-inch baking dish. Pour a thin layer of red enchilada sauce across the bottom.

Step 6: For each tortilla, place about 3 tablespoons of the beef filling in the center. Top with some diced onion and shredded cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.

Step 7: After assembling all enchiladas, pour the remaining enchilada sauce evenly over them. Sprinkle the rest of the cheddar cheese on top.

Step 8: Bake uncovered for about 30 minutes until the sauce is bubbly and the cheese is melted and lightly golden.

Step 9: Let the enchiladas rest for 5 minutes before serving. Enjoy with optional sour cream, chopped cilantro, sliced avocado, or extra sauce.

Tips & Variations

For a milder dish, remove the seeds from the jalapeños or serrano peppers before dicing.

Try mixing in black beans or corn with the beef filling for added texture and flavor.

Use a blend of cheddar and Monterey Jack cheese for a creamier melt.

If corn tortillas crack while rolling, warm them longer to increase pliability.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours before baking and keep them covered in the refrigerator. Bake just before serving for the best fresh taste.

Can I use flour tortillas instead of corn tortillas?

Absolutely. Flour tortillas are more pliable and less likely to tear, but traditional corn tortillas add authentic flavor. Choose based on your preference or what you have on hand.