Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and pour about 1/4 cup of enchilada sauce on the bottom, spreading it around to coat.

In a large skillet over medium heat, cook the ground beef with diced onions for 5-7 minutes, breaking up the meat with a spatula, until beef is browned completely and onions are soft and translucent. Drain excess fat well.

Add minced garlic, cumin, and chili powder to the beef mixture. Sauté for another minute until fragrant and spices coat the meat evenly.

Warm tortillas in the microwave for 15-20 seconds each (stack 4 at a time between damp paper towels) or briefly on a hot skillet until pliable and warm to the touch.

Spoon about 4 tablespoons of beef mixture onto the center of each tortilla. Roll tightly around the filling and place seam-side down in the prepared baking dish, fitting them snugly next to each other.

Pour remaining enchilada sauce evenly over all rolled tortillas, making sure each one is covered. Use a spoon to spread if needed.

Sprinkle shredded cheese generously over the top, covering all enchiladas.

Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden brown at the edges. The sauce should be bubbling around the sides.

Remove from oven and let rest for 5 minutes before serving. This allows everything to set and makes serving easier.

Top with sour cream and desired toppings like diced tomatoes, cilantro, or avocado before serving.