Ingredients

• 2 pound ground beef
• 1 white onion, diced
• 4 clove garlic, minced
• 2 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cup red enchilada sauce
• 12 corn tortillas
• 2 cup Oaxaca cheese, shredded
• 1.5 cup sharp cheddar cheese, shredded
• 0.5 cup sour cream
• 2 tablespoon vegetable oil
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño, sliced

Steps

1. Preheat the oven to 350°F (175°C).
2. Dice the white onion into small pieces and mince the garlic cloves.
3. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
4. Add the diced onion to the hot oil and sauté for 3 minutes until softened.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook for 8-10 minutes until the meat is browned and no pink remains.
7. Drain any excess fat from the beef if necessary.
8. Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper. Cook for 2 minutes until the spices are fragrant.
9. Remove the skillet from heat and stir in the sour cream until fully combined.
10. Spread 1/2 cup of the red enchilada sauce evenly across the bottom of a 9x13 inch baking dish.
11. Warm the corn tortillas briefly by heating them in a dry skillet for 30 seconds per side to make them pliable, then stack on a plate and cover with a damp towel to keep warm.
12. Take one warm tortilla and place it flat on a work surface. Spoon about 3 tablespoons of the beef mixture down the center of the tortilla.
13. Sprinkle about 2 tablespoons of mixed Oaxaca and cheddar cheese over the beef filling.
14. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, sauce, cheese, and beef filling, arranging them snugly in rows.
15. Pour the remaining enchilada sauce evenly over all the rolled enchiladas, ensuring they are well coated.
16. Top evenly with the remaining shredded Oaxaca and cheddar cheese.
17. Cover the baking dish with aluminum foil and bake for 20 minutes.
18. Remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and lightly golden on top.
19. Remove from the oven and let rest for 5 minutes.
20. Garnish with fresh chopped cilantro and sliced jalapeño if desired, then serve hot with additional sour cream on the side if preferred.