Heat a large skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Add diced onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 3-4 minutes.

Stir in ground cumin, chili powder, and salt. Cook for another minute until fragrant.

If using store-bought enchilada sauce, skip this step. For homemade sauce, combine 1 cup of tomato sauce, 1 teaspoon of chili powder, and a pinch of salt in a saucepan. Heat over low until warmed through.

Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Take a flour tortilla, place about 1/4 cup of the beef mixture in the center, sprinkle cheese on top, and roll tightly. Place seam-side down in the baking dish. Repeat for all tortillas.

Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese. Cover with aluminum foil.

Preheat oven to 350°F. Bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.

Let cool for a few minutes before serving.