1-Getting started with Red Chile Beef Enchiladas: Begin by preheating the oven to 350°F (177°C) so everything cooks evenly. This simple step sets the stage for a flavorful dish that comes together quickly.

2-First, brown the ground beef in a skillet over medium heat and drain any excess grease to keep things from getting too oily. Next, sauté the chopped onion for about 5 minutes until it softens, then add the garlic and cook for another minute to release its aroma. Stir in the seasonings chili powder, cumin, kosher salt, onion powder, and garlic powder along with 3 tablespoons of the enchilada sauce for a rich base.

3-To make the tortillas easy to work with, warm them by wrapping in a wet paper towel and microwaving for 30 seconds per side, or try briefly pan-frying in oil or steaming them. Once that’s done, pour about ¾ cup (177 ml) of enchilada sauce into a 9×13-inch baking dish to create a flavorful bed. Spread a spoonful of sauce on each tortilla, add the beef mixture and some cheese, then roll them up and place seam side down in the dish.

4-Continue filling and rolling the remaining tortillas, adding any leftover beef mixture to the pan for extra goodness. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cheese. Cover the dish with foil and bake for 20 minutes, then uncover and bake for another 5 to 10 minutes until the cheese is bubbly and golden. The whole process takes about 20 minutes to prepare and 25 minutes to cook, totaling 45 minutes, which makes it perfect for weeknights.