In a sauce pan, heat up enchilada sauce until warm and stir in 2 teaspoons of taco seasoning mix. Set aside and keep warm.

In a saute pan, cook diced onion, ground beef, and minced garlic together until ground beef is done and no longer pink. When done stir in the remaining taco spice mixture, diced green chilis and 4 ounces of warm enchilada sauce. Simmer everything together for 3-5 and let the meat mixture come together. Note: I make my own taco seasoning for this dish, but you can use any package taco mix that you like. I have my taco seasoning posted if your interested.

Grease the bottom of an 9×13 inch baking dish and add 4 ounces of warm enchilada sauce coating the bottom evenly.

To put the enchiladas together, place 1/4 cup of warm meat mixture about a third of the way up on the tortillas. Add 2 tablespoons of the shredded cheese next to the meat. Flip the bottom of the tortilla over the meat and cheese mixture, then tuck and roll the tortilla up. This just simply takes a little practice. Once you figure it out, it's very easy. Keeping the tortillas warm and pliable is very important! Note: Use any type of melting cheese that you like.

Place each rolled up enchilada seam side down in your baking dish. When ready cover the enchiladas in the remaining warm enchilada sauce and shredded cheese.