Easy Beef Enchiladas are a great weeknight meal option! These soft corn tortillas filled with juicy ground beef, homemade enchilada sauce, and two kinds of cheese are irresistible!
Preheat oven to 425 °F (218 °C). Grease a 9 x 13 casserole dish. Set aside.
To make the red sauce: In a large skillet, sauté the onions and jalapeños until softened, about 8 minutes. Then stir in the garlic, chili powder, cumin, and sugar. Cook until fragrant, about 30 seconds then stir in the water, tomato sauce, and tomato. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
Meanwhile, cook the ground beef in another skillet until no pink remain. Drain and set aside.
Once the sauce is done, season with salt and pepper, to taste. Remove from heat. Take about 1/2 of the red sauce mixture and mix it in with the beef. Reserve the rest of it.
If you have a gas stove, toast them on the open flame for flavor and that nice charred effect! If not, no worries. Stack your tortillas and pop them in the microwave for about 40 seconds to warm them up and get them pliable.
When ready to assemble, on a flat surface, take a tortilla and in the middle, sprinkle a mixture of the two cheeses then add a spoonful or two of the beef mixture on top. Tightly roll each tortilla and lay them seam down in the prepared casserole dish. Repeat until the casserole dish is full.
Take the cooking spray and spray the tops of the enchiladas. Place in the oven, uncovered, for 7 minutes, or until the tops of the enchiladas start to brown.
Reduce oven temperature to 400 °F (204 °C) and take out the casserole dish. Pour the remaining red sauce you reserved from earlier evenly on top and top with leftover shredded cheese. Cover with foil and bake for an additional 20 minutes, or until heated through.
Remove the foil and let bake uncovered for another 5 minutes to brown the cheese.
Remove from oven and let sit for 10 minutes before serving.
Serve with whatever sides and toppings you like. Suggestions: guacamole, refried beans, sour cream, salsa, etc.