Why This Recipe Works

Unlike corn tortillas, flour tortillas are more workable straight out of the package, making them the perfect weeknight ingredient.

Before You Begin

We developed this recipe with Frontera brand enchilada sauce. You can substitute Monterey Jack for the Colby Jack, if desired.

Instructions

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine beef, scallion whites, chili powder, garlic, cumin, and salt in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with wooden spoon, until meat begins to sizzle in its own fat, about 10 minutes. Off heat, stir in 2 cups Colby Jack and sour cream until combined.

Grease 13 by 9-inch baking pan and spread ¾ cup enchilada sauce in bottom of pan. Roll ½ cup beef mixture tightly in each tortilla and place crosswise, seam side down, in pan.

Pour remaining ¾ cup enchilada sauce over enchiladas. Sprinkle with remaining 1 cup Colby Jack. Scatter jalapeños over top. Bake until cheese is melted and sauce is bubbling at edges, 12 to 15 minutes. Top with scallion greens. Serve.