1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and spoon a thin layer of green enchilada sauce over the bottom.

2. Heat the olive oil in a large skillet over medium high heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned.

3. Stir in the chopped onion and cook until softened, about 3 to 4 minutes. Add the garlic and taco seasoning and cook for 1 minute more until fragrant.

4. Stir in the diced green chiles, then taste and adjust seasoning with a pinch of salt if needed. Remove the skillet from the heat.

5. In a bowl or large measuring cup, whisk together the remaining green enchilada sauce with the sour cream until smooth and creamy.

6. Lay one tortilla on a clean surface. Spoon a line of the beef mixture down the center and sprinkle with a little Monterey Jack cheese.

7. Roll the tortilla up snugly and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and beef mixture.

8. Pour the creamy green sauce evenly over the rolled enchiladas, making sure all of the tortillas are coated.

9. Sprinkle the top with the remaining Monterey Jack cheese.

10. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the sauce is hot around the edges.

11. Let the enchiladas rest for about 5 minutes, then top with corn, chopped cilantro, red onion, and sliced jalapeño.

12. Serve warm with lime wedges for squeezing over each serving.