Step by step

Method

4 steps

1. 1

   Heat oven to 375°F. Grease a 9×13-inch baking dish and spread about ½ cup red enchilada sauce on the bottom so nothing sticks. Have 2 cups total sauce ready (jarred is fine).

2. 2

   In a wide skillet over medium-high, brown 1 lb ground beef with 1 diced onion, 6–8 minutes, breaking it up. Drain if very greasy. Stir in 2 minced garlic cloves, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon oregano, salt, and pepper; cook 1 minute. Splash in ¼ cup of the enchilada sauce so the filling stays juicy, then take off heat.

3. 3

   Warm 8–10 corn tortillas in a lightly oiled skillet until soft and bendy (or microwave in a damp towel). Fill each with beef and a little of the shredded cheese (you'll use about 1½ cups total), roll, and nestle seam-side down in the dish. Pour the remaining sauce over the top so every tortilla is blanketed, then shower on the rest of the cheese.

4. 4

   Bake 20–25 minutes until the sauce is bubbling at the edges and the cheese is melted and lightly browned in spots. Rest 5 minutes. Finish with cotija, sliced red onion, cilantro, and a drizzle of crema if you like. You want saucy red enchiladas with tender tortillas and savory beef — not dry rolls peeking out of a skimpy sauce coat.