Step 1

We developed this recipe with Frontera brand enchilada sauce. You can substitute Monterey Jack for the Colby Jack, if desired.

Step 2

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine beef, scallion whites, chili powder, garlic, cumin, and salt in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with wooden spoon, until meat begins to sizzle in its own fat, about 10 minutes. Off heat, stir in 2 cups Colby Jack and sour cream until combined.

Step 3

Grease 13 by 9-inch baking pan and spread ¾ cup enchilada sauce in bottom of pan. Roll ½ cup beef mixture tightly in each tortilla and place crosswise, seam side down, in pan.

Step 4

Pour remaining ¾ cup enchilada sauce over enchiladas. Sprinkle with remaining 1 cup Colby Jack. Scatter jalapeños over top. Bake until cheese is melted and sauce is bubbling at edges, 12 to 15 minutes. Top with scallion greens. Serve.