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Prepare the Filling:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes). Stir in the cumin, chili powder, and shredded beef. Season with salt and pepper. Cook for another 3-5 minutes until the beef is heated through and the flavors are combined. Set aside.
Warm the Tortillas:
Lightly warm the tortillas in a dry skillet or microwave to make them pliable and easier to roll.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C). Pour a small amount of enchilada sauce into the bottom of a greased baking dish. Take each tortilla, fill it with a spoonful of the shredded beef mixture, sprinkle some cheese inside, and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish. Repeat until all tortillas are filled.
Add the Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the enchiladas, making sure they are well coated. Sprinkle the remaining cheese on top.
Bake:
Bake the enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh cilantro, sour cream, and avocado slices if desired. Serve with rice and beans for a complete meal.
Enjoy these delicious Shredded Beef Enchiladas
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