In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.

Add chopped onion and minced garlic to the skillet and cook until softened.

Stir in cumin and chili powder, then mix in half of the shredded cheese. Remove from heat.

Preheat the oven to 375°F (190°C).

Warm the tortillas in a dry skillet or microwave to make them pliable.

Spoon a portion of the beef mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.

Pour the red enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.