Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add the ground beef and diced onions, cooking for about 5-7 minutes until browned.

Stir in the minced garlic, cumin, and chili powder, cooking for an additional minute.

Lightly fry the tortillas in a separate pan for 10-15 seconds on each side.

Spoon a generous amount of the beef mixture onto each tortilla, rolling tightly and placing seam-side down in a greased baking dish.

Pour enchilada sauce evenly over the top and sprinkle shredded cheese over the sauce.

Bake uncovered for 20-25 minutes until the cheese is bubbly and golden brown.

Let the enchiladas cool slightly before serving, optionally garnished with cilantro or jalapeños.