Make filling: Brown ground beef, onion, garlic and jalapeno in skillet until mostly done. Drain excess fat.

Season with salt and pepper and add cumin powder. Keep warm while preparing other ingredients.

Heat enchilada sauce on stove or in microwave.

Cook corn tortillas one at a time on griddle or in skillet. I use a small cast iron omelette pan to warm mine.

Assemble enchiladas in a 9x13 pan:

Dip a corn tortilla in the warm sauce. Place in pan and add a spoonful of the meat filling, some of the green onions and cheese. Roll and place seam side down in pan. Repeat

If the filling is too dry add a couple of spoonfuls of the enchilada sauce to it to moisten.

Pour the rest of the sauce over the enchiladas and top with remaining cheese and green onions.

Bake in 350 oven until sauce is bubbly and cheese is melted; approx 30 min

Garnish with a dollop of sour cream and chopped tomatoes.