Satisfy your taste buds with these mouth-watering cheesy shredded beef enchiladas wrapped in soft, warm tortillas and drenched in a rich red sauce for an unforgettable family meal.
Pour 1/4 of the red enchilada sauce into a 9x13 inch casserole dish to thinly coat the bottom.
3
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1/2 cup finely chopped onion and cook until soft and translucent, about 5 minutes.
4
Add 1 1/2 cups shredded beef to the onions, cook for another 5 minutes.
5
Fill each tortilla with a couple spoonfuls of the beef and onion mixture and some cheese, reserving about half of the cheese for topping.
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Roll each enchilada and place seam side down in the casserole dish.
7
Pour the remaining enchilada sauce evenly over the rolled enchiladas and top with the remaining shredded cheese.
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Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes until heated through.
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Remove the foil during the last few minutes of cooking, if needed, to completely melt the cheese.
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Serve hot, topped with a dollop of sour cream and a sprinkle of chopped fresh cilantro.