Preheat your oven to 375°F (190°C).

In a large skillet over medium-high heat, brown the ground beef (or turkey) with the chopped onion, breaking it apart with a spoon, until no pink remains. Drain any excess grease.

Stir in the minced garlic and cook for 1 minute until fragrant. Add the taco seasoning packet and 1/2 cup water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed.

In a large mixing bowl, combine the softened cream cheese, sour cream, and salsa. Mix until well combined and smooth. Set aside.

Spread about 1/2 cup of the enchilada sauce evenly on the bottom of a 9x13 inch baking dish.

Arrange 4 flour tortillas over the sauce, overlapping slightly to cover the bottom of the dish. (If tortillas are too large, you can trim them or tear to fit).

Spread half of the cream cheese mixture evenly over the tortillas.

Top with half of the seasoned taco meat.

Sprinkle with 1 cup of the shredded cheese.

Repeat the layers: 4 tortillas, remaining cream cheese mixture, remaining taco meat, and another 1 cup of shredded cheese.

Place the final 4 tortillas on top. Pour the remaining enchilada sauce over the tortillas and spread evenly. Sprinkle with the last 1 cup of shredded cheese.

Cover the baking dish loosely with aluminum foil and bake for 20 minutes.

Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.

Remove from oven and let stand for 5-10 minutes before slicing and serving. Garnish with optional toppings like fresh cilantro, diced tomatoes, black olives, and jalapeños.