Cheesy Meat-Stuffed Rolls / Enchiladas

Ingredients

• 6–8 large flour tortillas (or crepes)
• 1 lb ground beef or chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ricotta or cream cheese
• 1–1½ cups shredded mozzarella and cheddar mix
• 1 tsp paprika or smoked paprika
• Salt and pepper, to taste
• 1–2 tbsp olive oil
• Fresh parsley or cilantro, chopped (for garnish)

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Instructions

1. Preheat oven:
   • 375°F (190°C). Grease a baking dish.
2. Cook the meat filling:
   • Heat olive oil in a pan, sauté onions and garlic until translucent.
   • Add ground meat, paprika, salt, and pepper. Cook until browned and cooked through. Remove from heat and let cool slightly.
3. Mix cheese filling:
   • In a bowl, combine ricotta/cream cheese with half of the shredded cheese.
4. Assemble rolls:
   • Lay a tortilla flat. Spread a layer of cheese mixture, then add some cooked meat on top.
   • Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
5. Top and bake:
   • Sprinkle remaining shredded cheese over the rolls.
   • Bake for 15–20 minutes, or until cheese is melted and slightly golden.
6. Garnish and serve:
   • Sprinkle with chopped parsley or cilantro. Serve hot.