These are not enchiladas that are dressed up with a bunch of extra fancy ingredients or inventive flavor combos. No, these are basic enchiladas that are unapologetic in their cheesiness and short list of ingredients. That doesn’t mean they’re not good – they most certainly are, completely comforting in their heartiness and simplicity. They’re the enchiladas you turn to when you want something easy, cheesy, and guaranteed to make the whole family happy.

With any enchiladas, your life is going to be much easier if you take the time to warm your tortillas up. They roll easier and break less. Some recipes will have you do a quick fry of each tortilla or even dunk each one in sauce, but you don’t need to go to that trouble here. Wrapping the tortillas in a damp towel and microwaving them until warm will get you by just fine.

The filling is quick and easy – ground beef, onions, and taco seasoning that have been quickly browned in a skillet and a little shredded cheese. Add some down the center of each tortilla, roll them up, and line them up in a baking pan.

Enchilada sauce is actually fairly easy to make, but your favorite can or jar works fine when you’re in a hurry. You’ll need about two cups of sauce to cover all of these, and make sure that every bit of tortilla is covered so everything gets soft in the oven. (Enchiladas is one place where you don’t really need crispy edges.)

A little more cheese on top and it’s time for the oven to take over. The enchiladas emerge surrounded in bubbly zesty red sauce and covered in a hefty blanket of ooey-gooey cheddar. Every bite is beefy and cheesy and simply delicious. Sometimes you don’t need to get fancy or creative to get a meal on the table that everyone will love. Sometimes, it’s just easy peasy, and cheesy.