Preheat oven to 375°F.

Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain any excess grease if needed.

Add the onion and garlic to the skillet. Cook until softened, about 3 minutes. Stir in the taco seasoning, water, and a pinch of salt and pepper. Remove from heat.

Warm the Hatch Chile Red Enchilada Sauce in a large skillet over medium-low heat. Spread ½ cup of the sauce across the bottom of a 9x13-inch baking dish.

One by one, dip a tortilla into the sauce to soften. Add a scoop of the beef mixture down the center. Add about ¼ cup of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining Hatch Chile Red Enchilada Sauce evenly over the enchiladas, ensuring they’re fully covered. Sprinkle the rest of the shredded cheese on top.

Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.

Garnish with chopped cilantro, sour cream, diced avocado as desired. Serve hot and enjoy!