In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

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

Stir in cumin and chili powder, cooking for an additional minute.

Remove from heat and mix in shredded cheddar cheese.

Preheat the oven to 350°F (175°C).

Spread a thin layer of red enchilada sauce on the bottom of a baking dish.

Place a few tablespoons of the beef mixture in the center of each tortilla, roll them up, and place seam-side down in the baking dish.

Pour remaining enchilada sauce over the top of the rolled tortillas.

Sprinkle additional cheese on top if desired.

Cover the baking dish with foil and bake for 20 minutes.

Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.