Cheesy Beef Enchiladas

1. Preheat Oven

Begin by adjusting your oven rack to the upper-middle position and preheating the oven to 425 degrees F. This ensures the heat is evenly distributed, allowing the enchiladas to bake perfectly.

2. Cook Beef Mixture

In a 12-inch nonstick skillet, cook the ground beef over medium-high heat along with the white parts of the scallions, chili powder, minced garlic, ground cumin, and table salt. Stir occasionally and let the beef sizzle in its own fat for about 10 minutes until it’s fully browned and fragrant. The fat renders out, creating a flavorful base.

3. Combine Cheese and Sour Cream

Once the beef mixture is cooked, remove the skillet from heat and stir in 2 cups of shredded Colby Jack cheese along with the sour cream. This will create a creamy, cheesy filling that binds everything together.

4. Prepare Baking Pan

Grease a 13 by 9-inch baking pan and spread 3/4 cup of enchilada sauce evenly across the bottom. This sauce layer prevents the tortillas from sticking and adds extra flavor.

5. Fill and Roll Tortillas

Take each flour tortilla and place about 1/2 cup of the beef mixture into the center. Roll them up tightly and place them seam-side down in the prepared baking pan. Repeat until all tortillas are filled and placed snugly in the pan.

6. Top Enchiladas

Pour the remaining 3/4 cup of enchilada sauce over the rolled tortillas. Sprinkle the remaining 1 cup of Colby Jack cheese on top, and scatter the jarred sliced jalapeños evenly.

7. Bake

Place the baking pan in the preheated oven and bake for 12 to 15 minutes. You’ll know it’s done when the cheese has melted beautifully and the sauce begins to bubble around the edges. Baking integrates all the flavors and gives a deliciously crisp top.

8. Garnish

Once out of the oven, sprinkle the green parts of the scallions over the top for a fresh, vibrant finish.