In a large skillet, brown the ground beef over medium heat until no longer pink. Drain excess fat, then stir in diced onions, garlic, and spices until fragrant.

In a separate bowl, combine the enchilada sauce with a dash of cumin and chili powder for extra flavor.

Take a tortilla and add a generous scoop of your beef mixture down the center. Roll it up tightly and place seam-side down in a greased baking dish. Repeat for all tortillas.

Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle shredded cheese generously on top.

Preheat your oven to 350°F and bake the enchiladas for about 20 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let cool for a few minutes. Top with fresh cilantro or chopped green onions.