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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.

In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat. Stir in 2 tablespoons of enchilada seasoning, 2 teaspoons of Frank's RedHot sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 1-2 minutes, then remove from heat and set aside.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the tomato sauce and chicken broth until smooth. Stir in 1 tablespoon of enchilada seasoning, 1 tablespoon of Frank's RedHot sauce, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

To soften the corn tortillas, heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Quickly dip each tortilla in the hot oil for about 10-15 seconds per side until pliable (do not make them crispy). Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds until warm and flexible.

Dip each softened tortilla into the enchilada sauce, ensuring both sides are coated. Lay the tortilla flat. Spoon about 1/4 cup of the ground beef filling down the center of the tortilla, then sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese.

Pour any remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 1-2 minutes to get a golden-brown top, watching carefully to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. Garnish with shredded lettuce, crispy jalapenos, crispy onions, and a dollop of sour cream, if desired.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.

In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat. Stir in 2 tablespoons of enchilada seasoning, 2 teaspoons of Frank's RedHot sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 1-2 minutes, then remove from heat and set aside.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the tomato sauce and chicken broth until smooth. Stir in 1 tablespoon of enchilada seasoning, 1 tablespoon of Frank's RedHot sauce, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

To soften the corn tortillas, heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Quickly dip each tortilla in the hot oil for about 10-15 seconds per side until pliable (do not make them crispy). Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds until warm and flexible.

Dip each softened tortilla into the enchilada sauce, ensuring both sides are coated. Lay the tortilla flat. Spoon about 1/4 cup of the ground beef filling down the center of the tortilla, then sprinkle with a small amount of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese.

Pour any remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. If desired, broil for the last 1-2 minutes to get a golden-brown top, watching carefully to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. Garnish with shredded lettuce, crispy jalapenos, crispy onions, and a dollop of sour cream, if desired.
