Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once the meat is nearly done, stir in the chopped onions and garlic. Cook until the onions become soft and translucent.

Sprinkle in chili powder, cumin, salt, and pepper. Stir everything together so the spices coat the meat evenly. This step is where the flavor really builds.

Pour a thin layer of enchilada sauce into the bottom of your baking dish. This prevents sticking and adds moisture.

Take each tortilla and spoon a portion of the filling into the center. Add a little shredded cheese, then roll it tightly.

Place each rolled tortilla seam-side down into the baking dish. Line them up snugly next to each other.

Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle generously with shredded cheese.

Place the dish in a preheated oven at 375°F (190°C). Bake for 25–30 minutes, or until the cheese is melted and bubbling.

Let the enchiladas rest for about 5–10 minutes before serving. Top with sour cream and fresh cilantro.