A flavorful twist on classic enchiladas, featuring a zesty sauce and a cheesy filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a large skillet, cook the ground beef over medium heat until browned.
Break up the beef with a spoon for even cooking.
Add the diced onion, green bell pepper, garlic powder, cumin, and chili powder to the skillet. Cook until the vegetables are softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in half a cup of the enchilada sauce and half a cup of shredded cheese. Mix well and remove from heat.
This step combines the flavors and makes the filling cohesive.
Spoon the beef mixture onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
Arrange the tortillas snugly to prevent unrolling.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Ensure even coverage for consistent flavor.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Check occasionally to avoid over-browning.
Serve hot, garnished with sour cream, shredded lettuce, and diced tomato.
Let the dish cool slightly before serving for easier plating.
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