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Savory beef enchiladas rolled in corn tortillas and baked under a blanket of sauce and cheese make a hearty family dinner. Loaded with protein, this Tex-Mex favorite is perfect for feeding a crowd.
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet. Cook, breaking up the meat, until browned and no longer pink, about 6 minutes. Drain excess fat if needed. Stir in chili powder, cumin, salt, and black pepper. Remove from heat.
Warm corn tortillas in a microwave or directly over a burner for a few seconds to make them flexible. Spoon a portion of the beef mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the cheddar and Monterey Jack cheeses over the top. Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.
