Preparing the Filling:

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat until it's no longer pink. Break it apart with a spoon as it cooks.

Add the diced onion and chopped jalapeño to the skillet with the beef. Cook for another 3-4 minutes until the onion is translucent and the jalapeño is softened.

Sprinkle the taco seasoning over the beef mixture. Stir well to combine.

Add 1/4 cup of water to the skillet. Stir and cook for a few more minutes until the liquid is absorbed and the mixture is heated through. Remove from heat.

Assembling the Enchiladas:

In a medium bowl, combine the cream of chicken soup, plain yogurt (or sour cream), and 1 cup of shredded cheddar cheese. This will be the creamy filling for the enchiladas.

Spread a thin layer of the creamy sauce on the bottom of a 9x13-inch baking dish.

Place a generous spoonful of the beef mixture onto each tortilla. Top the beef with some of the creamy cheese mixture.

Roll up the tortillas tightly and place them seam-side down in the baking dish.

Once all tortillas are filled and rolled, pour the remaining creamy sauce over the top of the enchiladas. Spread it out evenly to cover them.

Sprinkle the remaining shredded cheddar cheese on top of the enchiladas.

Baking:

Cover the baking dish with aluminum foil.

Bake in the preheated oven for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

Remove the foil for the last 5 minutes of baking to allow the cheese to get golden and bubbly.

Serving:

Let the enchiladas cool slightly before serving.

Optionally, garnish with a dollop of sour cream, chopped green onions, and extra shredded cheese.

Serve warm and enjoy!

These enchiladas are delicious on their own or paired with a side of Mexican rice and beans.