B. Cheese Enchilada Y Beef Enchilada Recipe

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes.

Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes until well combined.

Add the refried beans to the skillet, mixing well until heated through. Remove from heat and set aside.

In a saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the tomato sauce and stir in the chili powder, garlic powder, cumin, and salt.

Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning if necessary.

Preheat Oven

Preheat your oven to 350°F (175°C).

Prepare Tortillas

In a separate skillet, lightly warm the corn tortillas until pliable, about 1-2 minutes on each side.

Spread a few tablespoons of the beef filling onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.

Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.

Sprinkle the shredded cheese over the top of the enchiladas.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the enchiladas from the oven and let them cool for a few minutes.

Serve hot, garnished with chopped cilantro and a dollop of sour cream.