TEX-MEX BEEF ENCHILADAS

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-inch diameter)
3/4 cup (3 ounces) shredded jalapeno pepper cheese
1 tablespoon chopped fresh cilantro (for garnish)
Dairy sour cream (optional, for serving)

Heat oven to 350 degrees F.

In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.

Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Cover with aluminum foil.

Bake in 350 degree F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.

Makes 4 servings (serving size: 1/4 of recipe)
Adapted from source: National Cattlemen's Beef Association