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Mix cheeses in a bowl. Reserve about 1/3 for topping.
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For rolled enchiladas: Spoon a line of beef mixture and a small handful of cheese down the center of each tortilla. Roll up tightly and place seam‑side down in the dish. Repeat until the dish is full.
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For a layered casserole: Make two or three layers of tortillas, beef, cheese, and sauce, lasagna‑style.
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4. Sauce and Cheese
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Pour remaining enchilada sauce evenly over the rolled tortillas, making sure every tortilla is coated and the edges are covered so they don’t dry out.
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Sprinkle the rest of the cheese mixture over the top, covering the entire surface.
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Scatter diced red bell pepper over the cheese as in your photo.
5. Bake Until Bubbling
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Cover dish loosely with foil and bake 20 minutes.
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Remove foil and bake an additional 10–15 minutes, until the cheese is fully melted, lightly browned in spots, and the sauce is bubbling around the edges.
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Remove from oven and let rest 5–10 minutes. Garnish with chopped cilantro or parsley.
Tips, Variations, and Serving
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Use corn tortillas for a more traditional enchilada flavor; lightly fry or steam them first so they don’t crack.
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Add drained black beans or cooked rice to the beef filling to stretch the recipe and add fiber.
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Swap ground beef for ground turkey or shredded rotisserie chicken for a lighter option.
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Serve squares topped with sour cream, sliced green onions, avocado, or salsa.
Leftovers reheat well in the oven or microwave and make an excellent next‑day lunch.
