• Preheat the oven to 350℉.
• Pour about ¾ cup enchilada sauce in the bottom of the 9x13 pan. Set aside.

Ground Beef Mixture

• Brown and crumble the ground beef, drain excess grease. Add the onion and saute for about 5 mins.
  1 lb ground beef, 1 small white onion
• Add the garlic and saute another minute. Sprinkle in the seasonings and add 3 tablespoon red enchilada sauce. Give it a good stir. Set aside.
  2-3 cloves garlic, 2 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon kosher salt, ½ teaspoon onion powder and garlic powder
  

Tortilla Prep

• Warm the tortillas using your preferred method:

  - wrap 6 tortillas in a wet paper towel, microwave 30 seconds, flip and microwave another 30 seconds (my preferred method). Repeat with remaining tortillas.

  - pan fry each tortilla in a little oil for about 15 seconds per side.

  - place the tortillas in a steamer basket over a little simmering water. Let steam for a minute or two to warm.
  10-12 yellow corn tortillas

Assembly

• Set up an assembly line with the prepped pan, warmed tortillas, beef mixture, cheese, and sauce.
  
• Spread a small spoonful of sauce over a tortilla, then a couple spoonfuls of beef mixture, then a pinch of cheese. Roll it up and lay it seam side down in the prepared pan.
  
• Continue until all the tortillas are used. If you have extra beef filling leftover just sprinkle it into the pan.
  
• Pour the remaining enchilada sauce over the enchiladas. Top with the rest of the shredded cheese.
  

Baking

• Cover the pan tightly w/ foil and bake at 350℉ for 20 minutes. Remove the foil and bake another 5-10 minutes until the cheese is melty and bubbly.
  

Freezing Instructions

• Uncooked Enchiladas: Prep the enchiladas completely in a freezer safe pan (foil pans are great for this, but don't bake. Cover tightly with foil and freeze for up to 3 months.
• Cooked Enchiladas: Bake and cool the beef enchiladas, then wrap the whole pan tightly in foil. They’ll keep up to 3 months.
• Reheating Frozen Enchiladas:

  Uncooked & frozen: Bake covered at 350°F for 30-40 minutes, then uncover and bake 10–20 minutes more.

  Uncooked & thawed in fridge overnight: Just bake like normal!

  Cooked & frozen: Bake uncovered at 350°F for 30–35 minutes until hot in the center.