Best way to grow your perfect 7 Enchiladas (Chicken or Beef)

Cook the chicken breast or ground beef in a skillet over medium heat until browned and cooked through.

Drain any excess fat, then add the chopped onion and minced garlic, sautéing until softened.

Stir in half of the enchilada sauce and simmer for 5-7 minutes, allowing the flavors to meld.

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Warm the tortillas in a separate pan with a small amount of oil to make them pliable; dip each warmed tortilla into the remaining enchilada sauce.

Fill each tortilla with a portion of the meat mixture and a sprinkle of shredded cheese, then roll it tightly and place it seam-side down in the baking dish.

Pour any remaining enchilada sauce over the rolled enchiladas and top with the rest of the shredded cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Let the enchiladas rest for a few minutes before serving, then garnish with your favorite toppings.