Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, add the ground beef and cook until browned. Use a wooden spoon to break up the meat as it cooks.

Once the beef is browned, add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is softened.

Stir in the ground cumin, chili powder, salt, and black pepper. Cook for an additional minute to combine the flavors. Remove from heat.

Spread ½ cup of the red enchilada sauce on the bottom of a 9x13-inch baking dish.

On each flour tortilla, spoon about ¼ cup of the beef mixture and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.

Once all enchiladas are in the dish, pour the remaining red enchilada sauce evenly over the top. Sprinkle the shredded cheese all over the top of the enchiladas.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and slightly golden.

Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream if desired.