Instructions

1. 1
   Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef until browned, about 8-10 minutes. Drain excess fat.
2. 2
   Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 5 minutes. Stir in the chili powder, cumin, oregano, salt, and black pepper, cooking for an additional 2 minutes to meld the flavors.
3. 3
   Pour half of the enchilada sauce into the beef mixture, stirring to combine. Simmer for 5 minutes to thicken the sauce slightly.
4. 4
   Warm the corn tortillas in the microwave for about 30 seconds or on a griddle until pliable. This prevents them from cracking when rolled.
5. 5
   Spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with the beef mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
6. 6
   Pour the rest of the enchilada sauce over the rolled enchiladas, ensuring they are well coated. Sprinkle the remaining cheese on top.
7. 7
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro and green onions.