Preheat oven to 375°F (190°C).

In a large skillet over medium heat, cook the ground beef and onion until beef is browned and onion is soft, about 6–8 minutes. Drain excess grease.

Add garlic, chili powder, cumin, salt, and pepper. Stir and cook for another 1–2 minutes.

Add 1/3 cup of enchilada sauce to the beef mixture and stir to combine. Remove from heat.

Spread a few tablespoons of enchilada sauce over the bottom of a 9×13-inch baking dish.

Warm tortillas slightly in the microwave to make them pliable.

Spoon about 1/4 cup of the beef mixture down the center of each tortilla, top with a little cheese, then roll up and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the top of the enchiladas, then sprinkle with remaining cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and melted.

Let cool for a few minutes before serving. Garnish with cilantro and green onions, if using.