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1
Preheat oven to 350u00b0F.
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2
Spoon about half a can of the enchilada sauce into bottom of 9x13-inch casserole dish. Set aside. Reserve the remaining sauce for a later step.
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3
Finely chop yellow onion and bell pepper. Remove seeds from jalapeno and finely dice jalapeno. Mince garlic.
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4
Set extra-large skillet over medium-high heat and add olive oil. Allow oil to heat, then add onion and peppers to skillet. Saute until somewhat softened and translucent, 4-5 minutes. Add ground beef, cumin, salt, and black pepper to skillet. Cook beef, breaking it up with spatula, until thoroughly browned, 5-6 minutes. Stir in garlic and cook until fragrant, 30 seconds.
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5
Drain any excess fat from skillet and transfer beef mixture to mixing bowl. Add shredded cheese and reserved enchilada sauce. Mix with rubber spatula to combine.
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6
Place a few tortillas on a dinner plate and warm in microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
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7
Spoon about 1/4 cup of beef-and-cheese mixture into center of a tortilla. Gently roll enchilada and place it seam-side down into sauced casserole dish. Repeat with remaining tortillas.
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8
Pour and spread enchilada sauce evenly over rolled tortillas. Sprinkle shredded cheese over top.
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9
Cover dish with aluminum foil.
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10
Bake enchiladas covered for 20 minutes on middle rack of oven.
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11
Remove foil and continue baking until beef reaches 160u00b0F, edges are bubbling, and cheese on top is slightly golden brown, 7-10 minutes longer.
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12
Check to see that enchiladas are done. Remove from oven or add time as needed.
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13
Allow dish to rest for 10 minutes. Sprinkle with cilantro and serve.
