In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess fat.

Stir in the cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.

Preheat the oven to 350°F. Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.

Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon about 1/4 cup of the beef mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese.

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

Remove from the oven and let cool for 5 minutes. Serve topped with shredded lettuce, diced tomatoes, and a dollop of sour cream.