Ingredients:

To make the beef filling:

1 pound beef ground
1 finely chopped tiny onion
2 minced garlic cloves
1 (14.5 oz) drained can chopped tomatoes
1 can diced green chiles (4 ounce)
1 teaspoon cumin
1 teaspoon chili powder
Season with salt and pepper to taste.
To make the sauce:

2 cups enchilada sauce (purchased or homemade)
1 cup soured cream

For the purpose of the Assembly:

12 petite corn tortillas
2 cups shredded Mexican cheese blend
Fresh cilantro, chopped (for garnish)
Jalapeo slices (optional, for garnish)
Instructions:

To make the beef filling, brown the ground beef in a large skillet over medium-high heat until it’s cooked through. Remove any extra fat.
To the skillet with the cooked meat, add the finely chopped onion and minced garlic. Cook for a few minutes, or until the onion becomes translucent.
Add the chopped tomatoes, green chilies, ground cumin, chili powder, salt, and pepper to taste. Cook for 5 minutes more to enable the flavors to mingle. Set aside after removing from the heat.
How to Make the Sauce: In a separate mixing dish, combine the enchilada sauce and sour cream. This will be your amazing sanchilada sauce.
Make the Sanchiladas: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spoon a liberal portion of the beef filling into the center of each corn tortilla. On top of the steak, sprinkle some shredded cheese.
Roll the tortilla firmly and set it seam side down in a 913-inch baking dish that has been oiled. Repeat with the remainder of the tortillas.
Evenly distribute the enchilada sauce mixture over the rolled tortillas. Check that they are well covered.
Sprinkle with the remaining shredded cheese.
Bake: Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese melts and the sanchiladas are heated through.
Garnish and serve with: Remove the foil and bake for 5 minutes more to lightly brown the cheese. If preferred, garnish with chopped cilantro and sliced jalapeos.
Serve your Beef and Cheese Mexican Sanchiladas immediately. They go well with sour cream and guacamole or salsa on the side.
Enjoy your luscious beef filling and cheesy bliss in your homemade sanchiladas!