Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 1 chopped green bell pepper, cooking until softened, about 5-7 minutes.

Brown Beef: Introduce 1 pound of ground beef to the skillet and cook for 7-10 minutes until well-browned.

Season and Simmer: Sprinkle in 1 packet of taco seasoning, 1 can of tomato sauce, diced green chilies, and water. Stir well and let it simmer for 10-15 minutes.

Warm Tortillas: Warm 12 corn tortillas in the microwave for about 30-45 seconds or in a hot skillet for 20 seconds on each side.

Prepare Cheese: In a mixing bowl, combine 2 cups of shredded cheddar cheese and 2 cups of shredded Monterey Jack cheese.

Preheat Oven: Preheat your oven to 350°F (175°C) for baking the enchiladas.

Assemble Enchiladas: Take a warm tortilla, dip it in the enchilada sauce, add beef mixture and cheese, roll it up, and place it seam-side down in a greased baking dish.

Top and Bake: Pour remaining enchilada sauce over the enchiladas and sprinkle with cheese. Cover with foil and bake for 20 minutes, then another 10-15 minutes uncovered.

Rest and Serve: Allow the enchiladas to rest for 5-10 minutes before serving. Top with optional toppings.