Preheat your oven to 350°F (175°C).

In a skillet over medium heat, add the ground beef, onions, and garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain excess fat if needed.

Stir in the cumin powder, salt, and pepper. Allow the beef mixture to simmer for an additional 2 minutes.

In a separate frying pan, lightly fry the corn tortillas until they are pliable (about 10 seconds on each side) or warm them in the microwave.

Spread a little enchilada sauce on the bottom of a baking dish. For each tortilla, place a spoonful of the beef mixture and a sprinkle of cheese, then roll it up tightly. Place seam side down in the baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas, then top with the rest of the cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven, garnish with fresh cilantro, and serve hot with sour cream or guacamole on the side.