Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat if necessary.

Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes, allowing the spices to blend.

Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9x13-inch baking dish.

Take a tortilla and spoon about 1/4 cup of the beef mixture into the center. Sprinkle with a little cheese, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.

Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes. Serve with sour cream and garnish with chopped cilantro.