Preheat your oven to 375°F (190°C).

In a large skillet, heat a little olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally.

Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown too quickly.

Add the ground beef to the skillet and cook until browned, breaking up the meat with a spatula or spoon so there are no large clumps, about 6-8 minutes. If using 80/20 beef, drain off excess grease.

Season the beef with salt and pepper to taste, then stir in the chopped green chilies. Cook for about 2 minutes to incorporate the flavors fully.

In a separate small skillet, heat a little oil over medium heat and quickly fry each corn tortilla for 5-10 seconds per side until pliable. Drain on paper towels. Alternative: wrap tortillas in damp paper towel and microwave 30-45 seconds.

Pour about half a cup of enchilada sauce into a 9x13-inch baking dish, tilting it to coat the bottom evenly.

Spoon 3-4 tablespoons (about 1/4 cup) of the beef mixture onto each tortilla, add about 2 teaspoons of shredded cheese, and roll them up tightly.

Place the rolled tortillas seam-side down in the prepared baking dish, arranging them snugly side by side.

Pour the remaining enchilada sauce over the tops, ensuring each roll is well covered.

Sprinkle the remaining 1.5 cups of shredded cheese evenly over the sauced tortillas.

Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and edges are lightly golden.

Remove from the oven and let the enchiladas rest for 3-5 minutes; this helps them set and makes serving easier.

Garnish with chopped fresh cilantro and serve with optional toppings such as sour cream, sliced olives, diced tomatoes, and avocado.