Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking until softened.
Add the ground beef and cook until browned. Drain excess grease if needed.
Season the beef with salt, pepper, and taco seasoning. Stir in ¼ cup of enchilada sauce.
Fill each tortilla with the beef mixture and a little shredded cheese, then roll tightly.
Arrange the enchiladas seam-side down in a baking dish.
Pour the remaining enchilada sauce over the top and sprinkle generously with the rest of the cheese.
Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
Serve hot topped with diced tomatoes, sour cream, and cilantro.
Helpful Notes 
Swap ground beef for shredded chicken or black beans for a different variation.
Add sliced jalapeños for extra heat 
Serve with Mexican rice, guacamole, or tortilla chips for a full meal.
Leftovers can be refrigerated for up to 3 days and reheat beautifully in the oven.