• Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish and spread 1/2 cup of the enchilada sauce across the bottom.

For the Filling:

• Warm a large skillet over medium-high heat. Add the ground beef and cook, breaking it into pieces, until browned and no longer pink. Transfer the meat to a plate and pour off any excess fat from the skillet.
• Return the pan to medium heat and add a splash of oil if the skillet is dry. Sauté the diced onion until soft, then stir in the minced garlic and cook for about 30 seconds until fragrant.
• Put the cooked beef back into the skillet. Mix in the taco seasoning packet, tomato paste, diced green chiles, and the amount of water called for on the seasoning packet. Reduce the heat and simmer until most of the liquid has evaporated. Taste and adjust with salt and pepper as needed.

For Assembly and Baking:

• Place about 1/3 cup of the beef mixture in a line down the center of a tortilla, sprinkle with roughly 1/4 cup shredded cheese, roll the tortilla tightly, and set it seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled tortillas, then scatter the remaining 1 cup of shredded cheese on top.
• Bake uncovered on the center rack at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and serve immediately, offering sour cream, cilantro, pico de gallo, avocado, lettuce, green or red onions, cotija cheese, or hot sauce as desired.