1. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.

2. Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain excess grease.

3. Stir in taco seasoning, 1/4 cup of water, and green chiles. Let simmer for 2–3 minutes.

4. Preheat oven to 375°F. Spread a few tablespoons of enchilada sauce in the bottom of a 9×13-inch baking dish.

5. Spoon beef mixture into each tortilla, sprinkle with a bit of both cheeses, roll up, and place seam-side down in the baking dish.

6. Pour remaining enchilada sauce over the top, then sprinkle the remaining cheeses evenly over the enchiladas.

7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbling.

8. Let rest 5 minutes before serving. Garnish with fresh cilantro, sour cream, or jalapeños if desired.