Restaurant-Style Beef and Bean Enchiladas

In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned and the onion is softened.

Add the chili powder, cumin, oregano, and salt. Stir to combine and cook for another minute until fragrant.

Stir in the can of refried beans, mixing until fully incorporated with the beef. Remove from heat and set the filling aside.

In a separate skillet, heat the vegetable oil over medium heat. Once hot, fry each corn tortilla for about 5 seconds per side, just until they become soft and pliable. Do not let them get crispy.

As you fry the tortillas, place them on a paper towel-lined plate to drain any excess oil.

Pour the enchilada sauce into a shallow dish. Dip each fried tortilla into the sauce, ensuring both sides are coated.

Place a spoonful of the beef and bean filling into the center of a sauced tortilla and roll it up tightly.

Arrange the rolled enchiladas seam-side down in a large baking dish.

Pour any remaining enchilada sauce over the top of the enchiladas.

Sprinkle the shredded Chihuahua cheese evenly over the top.

Bake in a preheated oven until the cheese is melted and bubbly.

Let cool slightly before serving.