Preheat the oven:

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook the meat:

• In a large skillet, cook the ground beef (or chicken/turkey) over medium heat until fully cooked, breaking it up as it cooks. Drain any excess fat.

• Add the chopped onion and cook for 2-3 minutes until softened.

• Stir in the taco seasoning and a little water (as directed on the seasoning packet). Let it simmer for 2-3 minutes.

Prepare the enchilada mixture:

• In the greased baking dish, spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom.

• Tear the tortillas into halves or quarters, layering them across the bottom of the dish, slightly overlapping. This creates a “layered” effect instead of rolling them.

Layer the ingredients:

• Spread half of the cooked beef mixture over the tortillas in the baking dish. Drizzle some enchilada sauce over the meat, then sprinkle half of the cheese on top.

• Repeat the process with another layer of tortillas, the remaining beef mixture, more enchilada sauce, and the rest of the cheese.

Bake:

• Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:

• Once the enchiladas are ready, remove from the oven and let them cool for a few minutes.

• Serve with a dollop of sour cream and fresh cilantro, if desired.