Ingredients

• 2 pound ground beef
• 1 yellow onion, diced
• 4 garlic, minced
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 ounce red enchilada sauce
• 0.5 cup beef broth
• 8 flour tortillas
• 3 cup cheddar cheese, shredded
• 1 cup sour cream
• 1 ounce diced green chiles
• 0.5 cup fresh cilantro, chopped
• 2 tablespoon vegetable oil

Steps

1. Preheat your oven to 350°F (175°C).
2. Dice the onion and mince the garlic cloves.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
4. Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon as it browns, for 5 to 7 minutes until no pink remains.
5. Drain excess fat from the beef if necessary, leaving about 1 tablespoon of fat in the pan.
6. Add the diced onion and minced garlic to the beef and cook for 2 minutes, stirring occasionally, until fragrant.
7. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper and cook for 1 minute until the spices bloom and coat the beef.
8. Pour in both cans of enchilada sauce and the beef broth, stirring well to combine.
9. Add the diced green chiles and stir until evenly distributed. Remove the skillet from heat.
10. In a small bowl, mix the sour cream with 1 cup of the shredded cheddar cheese until combined.
11. Spread a thin layer of the beef-sauce mixture (about 1 cup) across the bottom of a 9x13 inch baking pan.
12. Lay 2 flour tortillas over the sauce, overlapping slightly if necessary, and spread 1/4 of the sour cream-cheese mixture evenly over them.
13. Repeat the layering: 1 cup of beef-sauce mixture, 2 tortillas, and 1/4 of the sour cream-cheese mixture. Continue until all tortillas and sour cream mixture are used, ending with a layer of beef-sauce mixture topped with the remaining 1 cup of cheddar cheese.
14. Cover the baking pan with aluminum foil to prevent the cheese from browning too quickly.
15. Place the pan in the preheated oven and bake covered for 20 minutes.
16. Remove the foil from the pan and continue baking for 10 to 15 minutes until the cheese on top is melted, bubbly, and lightly browned.
17. Remove the casserole from the oven and let it rest for 5 minutes before serving.
18. Garnish the casserole with chopped fresh cilantro and serve warm directly from the baking pan or cut into portions and transfer to serving plates.