In a large skillet, heat a little oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef to the skillet and break it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.

Stir in the taco seasoning mix, water, and cumin (if using). Let it simmer for 5 minutes until the sauce thickens. Season with salt and pepper to taste.

Heat the tortillas in a dry skillet for about 30 seconds on each side, just to soften them. This step helps prevent them from breaking when rolling.

Preheat the oven to 375°F (190°C).

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

Fill each tortilla with about 2 tablespoons of the beef mixture, then sprinkle with a small handful of cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

Let the enchiladas cool for a few minutes before serving. Top with sour cream and cilantro, if desired. Serve with a side of rice or beans for a complete meal.