In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

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

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

Remove from heat and mix in shredded cheddar cheese.

In a mixing bowl, combine the red enchilada sauce, olive oil, cumin, and garlic powder.

Preheat the oven to 350?F (175?C).

Soften corn tortillas by warming them in a skillet or microwave.

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

Pour the red sauce evenly over the enchiladas.

Bake in the preheated oven for 20 minutes.

Remove from oven and let cool for a few minutes before serving.

Garnish with additional cheese or fresh cilantro if desired.