Pre-heat oven to 350 degrees Fahrenheit.

Begin by making sauce, melt butter in skillet and saute diced celery, mushrooms and garlic together until tender.

Add in flour and stir until all liquid is soaked up. Continue to brown in pan for an additional minute to cook flour.

Remove from heat. While whisking or stirring, slowly pour in broth and milk until well combined, ensuring there are no lumps of flour remaining.

Add cilantro and pepper, stir and transfer into saucepan. Return to low heat.

Stir in sour cream, desired amount of jalapenos and juice. Bring to a low simmer while preparing filling.

To prepare filling, brown ground beef with onion, salt and pepper in the same skillet until beef is cooked and onions are translucent in color. Drain.

Add half of sauce mixture into beef mixture and stir until combined. Set remaining sauce aside.

Fill each tortilla with beef mixture and top with cheese (about 1/2 cup of meat mixture with 2-3 tbsp of cheese). Roll with edges tucked in and place into a well-greased baking dish. Fill pan with the sides of the enchiladas touching.

Pour remaining sauce over enchiladas and top with remaining cheese & cilantro.

Bake for 20-25 minutes until cheese is slightly browned and sauce is bubbly. Serve hot and enjoy!