Step 1

Heat the oil in a large skillet over medium heat. Sauté the onion until softened, about 2-3 minutes.

Step 2

Add the meat and while it cooks, mince it with a wooden spoon. Once the meat is no longer pink, stir in the jalapeño, garlic and 1 cup of the enchilada sauce. Stir to combine and season with salt and pepper to your taste, and add the cilantro. Meanwhile, preheat the oven to 400ºF and grease a rectangle baking dish with a bit of olive oil.

Step 3

To assemble the enchiladas, add about 1/2 cup of the meat mixture to a tortilla, and sprinkle with a spoonful of shredded cheese. Roll tightly and arrange in your prepared baking dish. Once all the enchiladas are nicely sitting on your baking dish, pour over the 1/2 cup of enchilada sauce. Sprinkle with the extra 1/4 cup of cheese.

Step 4

Bake in the preheated oven for 20-25 minutes, or until bubbly and cheese has melted.

Step 5

Garnish and serve with sour cream, jalapeño slices, fresh cilantro, and chili flakes.