A delicious twist on classic enchiladas, these wraps are filled with savory beef and topped with a creamy, cheesy sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect finish.
In a skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
Breaking the beef into small crumbles helps it cook evenly.
Add the chopped onion, diced tomato, and taco seasoning to the skillet. Stir and cook until the onions are soft.
Cooking the spices with the beef enhances their flavor.
Warm the tortillas in the microwave for 20 seconds to make them pliable.
Warming the tortillas prevents them from cracking when rolled.
Place a portion of the beef mixture onto each tortilla, then roll them up and place seam-side down in a baking dish.
Rolling tightly ensures the filling stays in place during baking.
In a mixing bowl, combine the enchilada sauce and sour cream. Pour this mixture over the rolled tortillas.
Mixing the sauce and cream creates a rich, tangy topping.
Sprinkle the shredded cheddar cheese evenly over the top.
Using freshly shredded cheese melts better and tastes fresher.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to avoid over-browning.
Remove from the oven and let stand for 5 minutes before serving.
Letting the dish rest helps the flavors meld together.
Serve with shredded lettuce on top and enjoy!
Adding fresh lettuce provides a nice crunch and freshness.
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