Preheat your oven to 350 °F (175 °C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
In a large skillet over medium heat, warm the vegetable oil. Add the chopped onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds more, until fragrant.
Add the ground beef to the skillet. Break it up with a spoon and cook 6–8 minutes, stirring occasionally, until browned and cooked through. Drain any excess fat if necessary.
Season the beef with chili powder, cumin, oregano, salt, and pepper. Stir in 1 cup of enchilada sauce. Simmer for 3–4 minutes, then remove from heat.
Wrap the tortillas in a damp paper towel and microwave 30 seconds to soften (or briefly fry each tortilla in a bit of oil in a skillet). This prevents cracking when rolling.
Spoon about 2–3 tablespoons of the beef mixture down the center of each tortilla. Sprinkle with a mixture of cheddar and Monterey Jack cheeses. Roll up tightly and place seam-side down in the prepared baking dish.
Pour the remaining 1 cup of enchilada sauce evenly over the top of the rolled tortillas. Sprinkle any leftover cheese over the sauce.
Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly and the sauce is heated through.
Remove from oven and let rest 5 minutes. Garnish with cilantro, sour cream, tomatoes, green onions, and jalapeños as desired. Serve hot.
Tips & Variations
For extra depth, stir a spoonful of tomato paste or a dash of smoked paprika into the sauce.
Substitute shredded rotisserie chicken for the beef, or mix half beef, half chicken.
Make ahead: Assemble without baking, cover and refrigerate up to 24 hours, then bake as directed, adding a few extra minutes.
Freeze: Bake, cool, then freeze in an airtight container. Reheat in the oven at 350 °F (175 °C) until warmed through.
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