BEEF AND CHEESE MEXICAN SANCHILADAS

8 large flour tortillas
2 cups shredded Mexican blend cheese (or cheddar)
1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions:
Prepare the Filling:
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
Drain excess grease, if necessary.
Add onion and garlic, and sauté until softened, about 2–3 minutes.
Stir in chili powder, cumin, paprika, cayenne, salt, and black pepper. Mix well.
Add salsa and refried beans (if using), and cook for another 2–3 minutes until the mixture thickens. Remove from heat.
Make the Sauce:

In a small saucepan, heat the enchilada sauce. If you prefer a creamier texture, stir in the sour cream until smooth. Keep warm.
Assemble the Sanchiladas:
Preheat your oven to 375°F (190°C).
Spread 2–3 tablespoons of the beef filling in the center of each tortilla.
Add a sprinkle of shredded cheese on top of the filling.

Roll the tortilla tightly like a burrito, tucking in the sides as you roll.
Place the rolled tortillas seam-side down in a greased 9×13-inch baking dish.
Top and Bake:
Pour the enchilada sauce evenly over the sanchiladas.
Sprinkle the remaining cheese over the top.
Cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with chopped cilantro and serve hot with sour cream, guacamole, or extra salsa on the side.
Tips:
For added texture, include black beans, corn, or diced bell peppers in the filling.
Switch up the protein with shredded chicken or ground turkey.
Use corn tortillas for a more traditional enchilada flavor.
Would you like to explore a different variation of this dish?