Cheesy Beef Enchiladas Bake

Preheat the oven to 375°F (375°F) and lightly grease a 9‑x‑13‑inch baking dish.

Heat a large skillet over medium heat; add the ground beef and cook, breaking it up with a spoon, until fully browned, about 6‑8 minutes. Drain any excess fat.

Add the diced onion and minced garlic to the skillet; sauté until the onion becomes translucent and the garlic is fragrant, roughly 3‑4 minutes.

Stir in the cumin, chili powder, salt, and black pepper; cook for 1 minute to toast the spices.

Pour the red enchilada sauce into the skillet, reduce the heat to low, and let the mixture simmer for 5 minutes, allowing the flavors to meld.

While the sauce simmers, warm the corn tortillas one at a time in a dry skillet over medium heat for about 10 seconds per side, or microwave covered with a damp paper towel for 20 seconds, until pliable.

Place a spoonful of the beef‑sauce mixture onto each tortilla, roll tightly, and arrange seam‑side down in the prepared baking dish, packing them snugly.

If any sauce remains, drizzle it evenly over the rolled tortillas in the dish.

Sprinkle the shredded cheddar cheese uniformly over the top, covering all the enchiladas.

Bake in the preheated oven for 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden.

Remove the dish from the oven and let it rest for 5 minutes to set.

Serve each portion hot, topped with a dollop of sour cream and, if desired, a sprinkle of fresh cilantro.