1-Getting started with red chile beef enchiladas is as simple as heating your oven and pulling together a few key items. Begin by preheating the oven to 350°F and pouring about ¾ cup of enchilada sauce into the bottom of a 9×13 inch baking pan for a solid base. The preparation takes around 20 minutes, with cooking adding another 25 minutes, so you’re looking at about 45 minutes total for a delicious meal.

2-First, brown and crumble the 1 pound of ground beef in a skillet over medium heat, then drain any excess grease to keep things light. Next, sauté the finely chopped white onion for about 5 minutes until it’s soft, add the 2 to 3 cloves of chopped garlic, and cook for another minute to bring out the flavors. Stir in 2 teaspoons of chili powder, 1 teaspoon of cumin, ½ teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and 3 tablespoons of enchilada sauce to create a tasty beef mixture.

3-Warm the 10 to 12 yellow corn tortillas by wrapping six in a damp paper towel and microwaving for 30 seconds on each side; repeat for the rest to avoid any tearing. To assemble, spread a spoonful of sauce on a tortilla, add the beef mixture and a sprinkle of the 8 ounces of fresh shredded cheese, then roll it tightly and place it seam side down in the prepared pan.

4-Repeat the process for all tortillas, and if you have extra beef mixture, add it to the pan for extra filling. Pour the remaining enchilada sauce over the top and cover with the rest of the shredded cheese. Cover the pan with foil and bake for 20 minutes, then remove the foil and bake for another 5-10 minutes until the cheese is melted and bubbly. Let it cool slightly before serving, and garnish with options like diced onion, cilantro, avocado, sour cream, tomatoes, jalapenos, black olives, or queso fresco for a personal touch.