In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add chopped onion and minced garlic to the skillet, cooking until the onion is translucent.

Stir in chili powder, cumin, and salt. Cook for another 2 minutes.

Remove from heat and mix in shredded cheddar cheese.

Preheat the oven to 350°F (175°C).

Spread a thin layer of enchilada sauce on the bottom of a baking dish.

Warm the corn tortillas in a skillet or microwave to make them pliable.

Place a portion of the beef filling in each tortilla, roll them up, and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas.

Bake in the preheated oven for 20 minutes.

Remove from the oven and let cool for a few minutes.

Top with sour cream, chopped cilantro, and sliced green onions before serving.