Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a large skillet, heat oil over medium heat. Add diced onions and minced garlic, sauté until onions are translucent.

Step 3: Add ground beef to the skillet and cook until browned. Break up any large chunks of meat with a spatula or wooden spoon.

Step 4: Drain excess fat from the skillet and return it to the stove. Add chili powder, cumin, salt, and pepper to the beef mixture. Stir well to combine the spices with the meat.

Step 5: Pour in the enchilada sauce and stir until the beef is evenly coated. Simmer the mixture for about 5 minutes, allowing the flavors to meld together.

Step 6: Remove the skillet from heat and let it cool slightly. Stir in shredded cheddar cheese until it melts and becomes incorporated into the beef mixture.

Step 7: Warm the tortillas in the microwave or on a hot skillet to make them pliable.

Step 8: Spoon a generous amount of the beef and cheese mixture onto each tortilla, spreading it down the center. Roll up the tortilla tightly and place it seam-side down in a baking dish.

Step 9: Repeat the process until all the tortillas and filling are used, arranging them snugly in the baking dish.

Step 10: Pour any remaining enchilada sauce over the rolled tortillas, making sure they are well coated.

Step 11: Sprinkle additional shredded cheddar cheese on top of the enchiladas.

Step 12: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 13: Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 14: Once cooked, remove the enchiladas from the oven and let them cool for a few minutes before serving.

Step 15: Serve the beef and cheese enchiladas hot, garnished with chopped fresh cilantro, sour cream, and sliced jalapeños if desired. Enjoy!

- Beef: Substitute with ground turkey, chicken, or pork. Use the same quantity as mentioned in the original recipe.
- Cheese: Substitute with shredded Monterey Jack, cheddar, or a Mexican cheese blend. Use the same quantity as mentioned in the original recipe.
- Enchilada sauce: If you don't have store-bought sauce, make a homemade version using tomato sauce, chili powder, cumin, garlic powder, and salt. Adjust the quantities to taste.
- Tortillas: If you don't have corn tortillas, use flour tortillas instead. Adjust the quantity based on the size of the tortillas you have.
- Onion: If you don't have an onion, substitute with 1 teaspoon of onion powder or omit it entirely.
- Garlic: If you don't have fresh garlic, substitute with 1/2 teaspoon of garlic powder or 1/4 teaspoon of garlic salt.
- Cilantro: If you don't have cilantro, substitute with fresh parsley or omit it if desired.
- Sour cream: Substitute with plain Greek yogurt or Mexican crema in the same quantity.
- Green chilies: If you don't have green chilies, substitute with 1/4 cup of chopped bell peppers or omit them if you prefer less heat.
- Adjustments: Depending on the substitution, the cooking time may vary slightly. Ensure that any meat used is cooked thoroughly before assembling the enchiladas.

- Mexican rice and refried beans
- Guacamole and sour cream
- Salsa or pico de gallo
- Corn or flour tortillas
- Cilantro and lime wedges
- Tortilla chips and salsa verde
- Mexican street corn
- Black beans and queso fresco
- Fresh avocado slices
- Chopped lettuce and tomatoes
- Mexican hot sauce or chili powder
- Mexican-style pickled onions
- Churros or sopapillas for dessert
- Mexican beer or margaritas

1. Improve presentation:
- Garnish with fresh cilantro leaves or microgreens for a pop of color.
- Drizzle a vibrant sauce, such as a chipotle cream or avocado crema, over the enchiladas for an elegant touch.
- Sprinkle crumbled queso fresco or grated Cotija cheese on top for added texture and visual appeal.

2. Improve texture/flavor profile:
- Sear the beef before shredding it, enhancing its depth of flavor and adding a slightly caramelized crust.
- Add a layer of sautéed bell peppers and onions for a crunchy texture and a burst of sweetness.
- Incorporate a touch of smokiness by using chipotle chili powder or smoked paprika in the enchilada sauce.

3. Elevate with luxurious/premium ingredients:
- Use prime cuts of beef, such as ribeye or tenderloin, for a more succulent and tender filling.
- Swap regular cheddar cheese with aged Gouda or Manchego for a richer and more complex flavor.
- Consider adding a touch of truffle oil or truffle shavings to the enchilada sauce for a luxurious twist.

1. Replace ground beef with leaner protein options like turkey, chicken, or tofu to reduce saturated fat content.
2. Use whole wheat tortillas instead of regular ones for added fiber and nutrients.
3. Opt for reduced-fat or low-fat cheese to lower overall fat and calorie content.
4. Include a variety of colorful vegetables like bell peppers, onions, and tomatoes for added vitamins and minerals.
5. Consider using a homemade enchilada sauce using fresh ingredients to control sodium levels.
6. For those with gluten intolerance, use gluten-free tortillas or corn tortillas instead.
7. Reduce sodium intake by using low-sodium broth or seasoning alternatives in the enchilada sauce.
8. Offer a vegetarian option by omitting the meat altogether and adding extra beans or grilled vegetables.
9. For individuals with lactose intolerance, use lactose-free cheese or explore dairy-free cheese alternatives.
10. Serve with a side of fresh salad or steamed vegetables to increase the overall nutrient density of the meal.

1. Choose lean cuts of beef or opt for ground turkey or chicken instead.
2. Use whole wheat tortillas instead of white flour tortillas for added fiber.
3. Replace full-fat cheese with reduced-fat or low-fat options.
4. Add plenty of vegetables like bell peppers, onions, and spinach for added nutrients.
5. Use a homemade enchilada sauce made with fresh ingredients, avoiding store-bought varieties high in sodium and preservatives.
6. Instead of frying the enchiladas, bake them in the oven for a healthier preparation method.
7. Top with a dollop of Greek yogurt or low-fat sour cream instead of regular sour cream.
8. Serve with a side of fresh salsa or pico de gallo for added flavor and nutrients.
9. Consider adding black beans or lentils to the filling for an extra dose of protein and fiber.
10. Limit the portion size and enjoy with a side of mixed greens or a salad to make it a balanced meal.

1. Use pre-shredded cheese instead of shredding it yourself to save time.
2. Opt for ground beef instead of using steak or other expensive cuts.
3. Prepare the enchilada sauce in advance and store it in the refrigerator for later use.
4. Buy store-bought tortillas instead of making them from scratch.
5. Use canned diced tomatoes instead of fresh ones for the enchilada sauce.
6. Substitute sour cream with Greek yogurt for a more affordable alternative.
7. Consider using a slow cooker to cook the beef, allowing it to tenderize while saving time.
8. Use frozen corn instead of fresh corn kernels to save on prep time.
9. Replace traditional toppings like guacamole with sliced avocado to cut costs.
10. Prepare a larger batch of enchiladas and freeze the extras for future meals.

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