Delicious and hearty beef enchiladas made with seasoned ground beef, cheese, and enchilada sauce wrapped in warm tortillas and baked to perfection.

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Preheat oven to 375°F (190°C).
In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
Add chopped onion and garlic to the beef and sauté until softened, about 3-4 minutes.
Stir in cumin, chili powder, paprika, salt, and pepper. Mix well and cook for another minute.
Pour in half of the enchilada sauce and stir to combine. Simmer for 2-3 minutes, then remove from heat.
Warm tortillas slightly in the microwave to make them more pliable.
Spoon beef mixture into the center of each tortilla, sprinkle with cheese, then roll up and place seam-side down in a greased 9×13-inch baking dish.
Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
Garnish with chopped cilantro and serve with sour cream if desired.

Use corn tortillas for a more traditional flavor and gluten-free option.
Add black beans or corn to the beef mixture for extra texture and nutrition.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.