A delightful twist on traditional enchiladas, this recipe combines rich flavors and a creamy texture for a satisfying meal.
Preheat your oven to 350°F to get it ready for baking.
Preheating ensures even cooking and the right texture for your dish.
In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the taco seasoning and green chilies, mixing well to combine.
Adjust the seasoning to your taste by adding more or less taco seasoning.
In a mixing bowl, combine the ricotta cheese and half of the shredded cheddar cheese.
Mix thoroughly to ensure an even distribution of cheese.
Spread 1 cup of salsa evenly on the bottom of a 9x13 inch baking dish.
This prevents the tortillas from sticking and adds flavor to the base.
Fill each tortilla with a portion of the beef mixture and a spoonful of the cheese mixture, then roll them up and place seam-side down in the baking dish.
Ensure the tortillas are tightly rolled to keep the filling inside.
Top the rolled tortillas with the remaining salsa and shredded cheddar cheese. Cover the dish with aluminum foil.
Covering the dish helps retain moisture during baking.
Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 5 minutes to melt the cheese.
Check the dish occasionally to ensure it doesn't overcook.
Sprinkle the baked enchiladas with sliced green onions before serving.
Serve hot with a side of sour cream or guacamole for extra flavor.
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