Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish and spread a thin layer of enchilada sauce across the bottom to prevent sticking.

In a large skillet over medium heat, cook the ground beef and diced onion, breaking up the meat as it cooks, for 5 to 7 minutes until browned and cooked through. Drain excess fat.

Add minced garlic, cumin, and chili powder to the beef mixture. Stir and cook for 1 minute until fragrant. Remove from heat.

Warm tortillas for 20 to 30 seconds in the microwave wrapped in a damp paper towel, or 15 seconds per side on a dry skillet, until soft and pliable.

Spoon an even amount of beef mixture onto the center of each tortilla, dividing filling across all 8. Do not overfill.

Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Pour remaining enchilada sauce evenly over all rolled tortillas, ensuring full coverage. Sprinkle shredded cheese generously over the top.

Bake uncovered at 375 degrees F for 20 to 25 minutes until cheese is melted, bubbly, and lightly golden at the edges. Let rest 5 minutes before serving. Top with sour cream and desired toppings.