Preheat your oven to 350°F (175°C).

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

Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.

To assemble the enchiladas, place about 1/4 cup of the beef mixture and 2 tablespoons of cheese in the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.

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

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Let the enchiladas cool for 5 minutes before serving. Top with sour cream and cilantro, if desired.