Preheat the oven to 350°F (175°C).

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any extra fat.

Stir in the tomato sauce, red enchilada sauce, cumin, chili powder, salt, and pepper. Simmer for about 5 minutes.

To make the enchiladas, take a tortilla and spoon some of the beef mixture onto it. Add a little cheese and roll it up. Place the rolled tortilla seam-side down in a greased baking dish.

Repeat until all the tortillas and filling are used.

Pour any leftover sauce over the enchiladas and sprinkle on the remaining cheese.

Bake in the hot oven for 20-25 minutes, or until the cheese is melted and bubbly.

Take out of the oven and let cool for a few minutes. If you want, add fresh cilantro on top before serving.