Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, brown the ground beef with the diced onion for about 5-7 minutes until the onion is translucent.

Stir in the minced garlic, cumin, and chili powder; cook for an additional minute until fragrant.

Spoon the beef mixture onto the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.

Pour enchilada sauce generously over the rolled tortillas and sprinkle shredded cheese on top.

Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown.

Let cool for a couple of minutes before serving. Top with fresh cilantro or jalapeños if desired.