A delightful twist on classic enchiladas, featuring a flavorful beef and pepper filling wrapped in soft tortillas and baked to perfection.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the perfect texture for your enchiladas.
In a skillet over medium heat, cook the ground beef with minced garlic until browned. Drain any excess fat.
Use a wooden spoon to break up the beef into small pieces for even cooking.
Add diced bell peppers and onion to the skillet. Cook until the vegetables are softened.
Cut the vegetables into uniform pieces to ensure they cook evenly.
Stir in one cup of enchilada sauce and crushed red pepper flakes. Simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Place a portion of the beef mixture onto each tortilla, sprinkle with cheese, and roll them up. Arrange in a baking dish.
Don't overfill the tortillas to prevent them from breaking.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with more cheese.
Ensure the sauce covers the tortillas completely to keep them moist during baking.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Keep an eye on the enchiladas to avoid overbaking.
Let the enchiladas cool slightly before serving. Garnish with shredded lettuce and a dollop of sour cream.
Serve with your favorite sides like guacamole or salsa for a complete meal.
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