Scale

1 lb Ground Beef (Lean, for the filling)

12 Corn Tortillas (Softened, to roll easily; yellow or white)

1 Onion (Finely chopped, for the beef mixture)

2 cloves Garlic (Minced, for flavor)

1 cup Cheddar Cheese (Shredded, for topping)

1 cup Monterey Jack Cheese (Shredded, for topping)

1/2 – 3/4 cup Sour Cream (Provides a cool and creamy contrast to the spicy flavors of the enchiladas, for topping)

1 tsp Chili Powder (Adjust for heat preference)

1 tsp Cumin (Ground, for a warm, earthy flavor)

1/2 tsp Salt (To taste)

1/4 tsp Black Pepper (Ground, for seasoning)

1/4 cup Cilantro (Fresh, chopped, for garnish)

1 Lime (Sliced, for garnish, optional)

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Brown the Beef: In the skillet, cook the ground beef over medium heat until no pink remains. Drain excess fat.
Sauté: Add the chopped onion and minced garlic to the beef, cooking until soft.
Season: Stir in chili powder, cumin, salt, and black pepper. Set aside.

Preheat Oven: Set to 375°F (190°C) to ensure it’s ready for baking.
Sauce the Dish: Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Fill Tortillas: Spoon the beef mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
Top with Sauce and Cheese: Cover the rolled enchiladas with the remaining sauce, then sprinkle with both types of cheese.

Cover and Bake: Cover the dish with foil and bake for about 20 minutes.
Uncover: Remove the foil and continue baking until the cheese is bubbly and lightly browned, about 10 more minutes.

Top: Add a few generous dollops of sour cream (adjust the amount based on personal preference and dietary considerations).
Garnish: Sprinkle chopped cilantro and lime slices (optional) over the top for freshness.
Serve: Enjoy hot, perhaps with a side of rice and beans.