Instructions:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Add the ground cumin, chili powder, salt and pepper, and enchilada sauce to the skillet and stir to combine.
- In a separate skillet or griddle, heat the corn tortillas until they are pliable.
- Spread about 2 tablespoons of the beef mixture onto each tortilla. Roll up the tortillas and place them seam side down in the prepared baking dish.
- Pour any remaining beef mixture over the top of the rolled tortillas. Sprinkle shredded cheese over the top.
- Bake the enchiladas for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
- Remove the enchiladas from the oven and let them rest for a few minutes before serving with sour cream and chopped fresh cilantro, if desired.
