1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with a light coat of olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
4. Stir in 1/2 cup of enchilada sauce, cumin, chili powder, salt, and pepper, mixing well to combine. Remove from heat.
5. Spread a thin layer of enchilada sauce in the prepared baking dish. This prevents the enchiladas from sticking and adds extra flavor.
6. Warm the corn tortillas slightly in a dry skillet or microwave to make them pliable. Place a generous spoonful of the beef mixture and a sprinkle of cheese on each tortilla, then roll it up tightly.
7. Place the rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top, ensuring each enchilada is covered.
8. Sprinkle the remaining cheese over the enchiladas. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
9. Garnish with freshly chopped cilantro before serving.

One tip from my abuela: If you want an extra kick, add a bit of jalapeño to the beef mixture. It’s a trick I use whenever I’m in the mood for something spicy.