Beef Enchiladas with Smoky Chipotle Sauce

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

3.Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.

4.Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper, cooking for another 2 minutes to combine the flavors. Remove from heat.

5.Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds per side or 20 seconds in the microwave.

6.Spread a thin layer of chipotle sauce on the bottom of a 9x13 inch baking dish.

7.Take one tortilla, place a generous spoonful of the beef mixture in the center, sprinkle with a little cheddar cheese, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

8.Once all enchiladas are in the dish, pour the remaining chipotle sauce over the top and sprinkle with the remaining cheddar cheese.

9.Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

10.Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

11.Remove from the oven and let cool for a few minutes before serving.

12.Garnish with sour cream and fresh cilantro before serving.