Preheat oven to 350° F

1. In a medium non-stick skillet over medium-low heat, sauté onion until translucent, about 7-8 minutes. If they begin to stick, add 1-2 tablespoons of water.
2. Add garlic and sauté until fragrant, about 30 seconds.
3. Season with salt and pepper and Mexican seasoning.
4. Add beef and cook until meat has browned about 5-7 minutes.
5. Taste for seasoning.
6. Add 1/2 cup mozzarella and stir until melted. Remove from heat.
7. Add one can of green enchilada sauce to the bottom of a 9×12 baking dish.
8. Dredge both sides of each shell in the enchilada sauce, and fill with 3-4 tablespoons of filing.
9. Roll and place each tortilla seam side down in the pan.
10. Top with the additional can of green sauce.
11. Top with grated cheese and cover tightly with foil.
12. Place in oven and bake for 20 minutes.
13. Remove foil and bake for an additional 5-7 minutes, or until lightly browned.
14. Garnish with remaining diced onion, red sauce, sour cream, and cilantro.