Preheat the oven to 425º.

In a large skillet, add beef, onions, chili powder, cumin, and salt and cook over medium heat until the meat is cooked through. Add garlic and cook an additional minute. If there is excess fat, drain.

Remove from heat and add 2 cups of grated cheese and sour cream and stir to combine.

Spread ¾ cup of the enchilada sauce into the bottom of a 9 x 13 baking dish. Roll ½ cup of filling into each tortilla and roll tightly. Place seam side down in the baking dish.

Pour the remaining enchilada sauce over the top and sprinkle with 1 cup of cheese. Add jalapeños to the top if desired.

Bake for 12-15 minutes until the cheese has melted and the sauce is bubbly.