- 1
Preheat your oven to 350°F
- 2
Prepare the filling: In a medium skillet, heat 1 tsp. oil over medium heat
- 3
Add diced white onion and garlic, cook until softened, about 3 minutes
- 4
Add the ground beef to the skillet, breaking it apart with a spoon and season as desired. Cook until fully browned, about 3-5 minutes
- 5
Stir in the enchilada sauce, chopped green chilies, ground cumin, chili powder, salt and pepper. Simmer over low-medium heat for about 5 minutes, stirring occasionally
- 6
Spread Spread a small amount (⅓ cup) of beef mixture onto each flour tortilla and sprinkle each with a bit (3 tbsp.) of Borden shredded Mexican cheese blend. Roll up the tortillas tightly and place them seam-side down in greased baking dish.
- 7
Pour any remaining beef mixture over the top of the enchiladas. Sprinkle the remaining cheese evenly over the top
- 8
Cover the baking dish with aluminum foil
- 9
Bake for 20-25 minutes until the enchiladas are heated through and the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese on top
- 10
Serve Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot and garnished with your favorite toppings like diced tomato, fresh cilantro, sour cream, and salsa
