In a large skillet over medium heat, brown the ground beef for about 5–7 minutes until fully cooked and no longer pink. Drain excess fat, then add the chopped onion and minced garlic, sautéing for another 3–4 minutes until the onion becomes translucent.

Stir in the chili powder and cumin until fragrant, about 1 minute.

Heat tortillas individually in a dry skillet over medium-low heat for about 15-20 seconds on each side until soft or wrap in a damp paper towel and microwave for 30 seconds.

Take one warmed tortilla and place a generous spoonful of the beef mixture along the center. Roll tightly around the filling, then place seam-side down in a greased baking dish. Repeat with remaining tortillas.

Pour enchilada sauce evenly over assembled tortillas, ensuring each inch is coated. Sprinkle cheese over the top.

Preheat oven to 350°F (175°C) and bake enchiladas for 20–25 minutes or until cheese is melted and bubbly.

Allow to cool for about 5 minutes before serving. Garnish with fresh cilantro or a dollop of sour cream.