• Preheat the oven to 375°. Add the ground beef to a large skillet over medium high heat. Season with salt and pepper and let it sear before flipping and breaking up the meat. 
• Reduce the heat to medium then add the diced onion and cook until the beef is no longer pink. Drain or blot any excess grease.
• Fold in the taco seasoning, 1/4 cup of enchilada sauce and 2 tablespoons of finely chopped cilantro. Cook 3-4 minutes stirring frequently or until the enchilada sauce is absorbed into the beef. You don’t want a saucy mixture or the enchiladas will be soggy.

Assembly:

• This is optional, but I have a gas stove and like to lightly char the flour tortillas on the stove before filling them. Lay a single tortilla over the lowest flame for about 2-3 SECONDS then turn it over and repeat. This adds flavor to the tortilla and makes them more pliable. If you don’t have a gas stove you can do this in a dry skillet.
• Spread 2-3 tablespoons of enchilada sauce onto the bottom of the baking dish. This will help the enchiladas from sticking to the dish.
• Spoon 1/4 cup of seasoned beef along the center of each tortilla then top with 2-3 tablespoons of cheese. Roll tightly then lay the enchilada seam side down in the baking dish. Repeat with the remaining ingredients.
• Pour the rest of the enchilada sauce over the enchiladas and sprinkle on the remaining cheese then bake uncovered for 20-25 minutes or until hot and bubbly. Optional: broil 1-2 minutes after baking to lightly brown the top.
• Optional: garnish with cilantro, diced tomatoes and avocados. Serve right away with your favorite toppings