Heat olive oil in a large skillet over medium-high heat. Add the onions and jalapeño. Saute for 5 minutes, stirring occasionally, until softened and translucent.
Add the ground beef, garlic, and salt. Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until beef is browned.
Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the beef mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in a large baking dish seam side down.
Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.
I highly recommend making your own enchilada sauce using this easy enchilada sauce made from dried spices and herbs or this authentic enchilada sauce made from whole dried chiles and Mexican chocolate. If you’re short on time, you can use your favorite store-bought sauce.
To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.
To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.