Heat oven to 400°. Once heated place onions and jalapenos on a roasting dish in oven for 25 minutes. Spray aluminum roasting pans with cooking spray.
Preheat a large frying pan on medium high heat and brown ground beef until cooked through. Drain fat and add finely chopped sweet peppers, garlic and cilantro. Cook until veggies are soft and fully incorporated. Set aside to cool down.
In a clean frying pan heat a tablespoon at a time of olive oil and fry tortillas until soft. Place on a paper towel lined plate to absorb excess oil.
Remove roasted veggies from oven and chop.
In prepared pans, spread 1/2 cup enchilada sauce to avoid sticking. Scoop beef filling and cheese inside tortilla and roll seam side down in pan. Continue until all tortillas have been filled. Top with remaining sauce, cheese, and ground beef. Add chopped roasted onions and jalapeno. Baked for 30 minutes or until golden and bubbly.
