1-Getting rolled red chile beef enchiladas just right involves a few easy steps that anyone can follow, even if you’re new to cooking. Start by preheating your oven to 350°F and gathering all your ingredients to keep things smooth. This method ensures the flavors meld together beautifully for a meal that’s both tasty and satisfying.

2-First, brown and crumble the 1 lb ground beef in a skillet over medium heat, then drain any excess grease to keep the filling light. Sauté the 1 small finely chopped white onion for about 5 minutes until it’s soft, then add the 2-3 chopped garlic cloves and cook for one more minute. Stir in 2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, and 3 tablespoons of the 20 oz red enchilada sauce, mixing well before setting aside.

3-Warm the 10-12 yellow corn tortillas by microwaving them wrapped in a wet paper towel, briefly pan frying, or steaming to prevent tearing these tips help them roll without breaking. Spread about ¾ cup of the red enchilada sauce on the bottom of a 9×13-inch baking dish to create a base. Set up an assembly line with the sauce, warmed tortillas, beef mixture, and 8 oz fresh shredded cheese.

4-Building and Baking the Enchiladas Spoon a bit of sauce onto each tortilla, add some beef mixture, sprinkle with cheese, then roll up and place seam side down in the dish. Repeat for all tortillas, adding any leftover beef mixture on top. Pour the remaining enchilada sauce over the rolled tortillas and top with the rest of the shredded cheese. Cover the pan with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and melted. Let the enchiladas cool slightly before serving to avoid burns and let the flavors settle.