Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent. Drain any excess fat, then season with salt and pepper to taste.

While the beef cooks, warm the corn tortillas in another skillet, making them pliable for wrapping. You can also microwave them for about 15-20 seconds.

Spread a small amount of enchilada sauce on the bottom of a baking dish.

Take a tortilla, spoon about 2 tablespoons of the beef mixture into the center, sprinkle with cheese, then roll the tortilla up tightly. Place it seam side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining shredded cheese.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.

Let the enchiladas cool for a few minutes, then serve topped with sour cream and garnished with fresh cilantro, if desired.