Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, heat 2 tablespoons of vegetable oil. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Add 1 minced garlic clove and cook for an additional minute until fragrant.
4. Stir in 1 pound of ground beef and cook until browned, breaking it up as it cooks, about 7-10 minutes.
5. Drain excess fat and stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of salt. Cook for another 2-3 minutes.
6. In a separate bowl, combine 1 can (10 oz) of red enchilada sauce and 1 cup of shredded cheddar cheese.
7. Pour half of the enchilada sauce mixture into the ground beef mixture and stir to combine.
8. In another bowl, pour remaining enchilada sauce over 12 corn tortillas, ensuring they are well coated.
9. Prepare a 9x13 inch baking dish by spreading a thin layer of the enchilada sauce from the tortillas at the bottom of the dish.
10. Spoon about 2-3 tablespoons of the beef mixture into each tortilla, roll it up, and place it seam-side down in the baking dish.
11. Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, and sprinkle with remaining 1 cup of cheddar cheese.
12. Cover the dish with aluminum foil and bake for 15 minutes.
13. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
14. Remove from the oven and let cool slightly before serving. Garnish with sour cream and chopped cilantro.