Beefy Jalapeno and Cilantro Enchiladas

Enchilada Filling
2 Tbsp. EVOO
2 onions, minced
5 garlic cloves, grated or finely chopped
Salt/Pepper
1 lb. ground beef (or ground turkey or chicken)
1 Tbsp. (or more, depending on your flavor pallet) taco seasoning
1/2 cup sour cream
2 cream cheese packages, cut into small cubes
1 bunch cilantro (leaves and some of the stem), chopped (reserve 2 Tbsp.)
5 jalapenos, de-seeded and finely chopped

- Preheat a large skillet on medium-high heat. Add the EVOO, onions, garlic, and some salt/pepper (to taste) and cook until the onions and garlic are fragrant and beginning to brown (about 5 min.). Add the ground meat, breaking it up with a potato masher, along with some more salt/pepper and the taco seasoning, cooking until the meat is no longer "pink" and beginning to carmalize to a brown color (about 10 min.).
- Turn the heat off and add the sour cream, cream cheese, cilantro, and jalapenos, stirring until the cream cheese has melted and everything is combined. Make sure to taste and, if needed, add more salt/pepper and/or taco seasoning to your liking.

Enchilada Assembly
2 9 x 13 pans
2 jars of enchilada or taco sauce
20 small tortillas
2 bags (4 cups) cheese

- Preheat oven to 375 degrees.
- Mix the cheese and left-over cilantro together and set aside.
- Layer 1/3 of one jar of enchilada/taco sauce into each 9 x 13 pan. Working with a tortilla, fill with 1/4 cup of the enchilada filling in the center from "top to bottom" creating a long channel of filling and leaving the sides empty. (*Divide the Enchilada filling in half for easier estimating of how much filling to use in each enchilada). Sprinkle the filling with the cheese/cilantro mixture (about 1 Tbsp.) and "roll" the enchilada up around the filling (start on the right side, laying the edge of the tortilla over the filling snugly and then the left side wrapping it all up). Place the filled enchilada flap-side down in the pan and continue the process until 10 enchiladas are filled per pan. (*If the pan is large enough, 5 enchilada will fit from top to bottom on one half and then 5 in the other half - again, all depends on what works with your 9 x 13 pan).
- Top the rolled enchiladas with the rest of the enchilada/taco sauce and sprinkle with the remaining cheese/cilantro mixture.
- Cover each pan with aluminum foil (at this point, the pans are easily freezable or store-able in the fridge for up to a week).
- Bake for 15 to 20 minutes with the aluminum foil, then take the aluminum foil off and finish uncovered for 10 to 15 minutes (or until the enchiladas are bubbling and the cheese is melted and beginning to color).