In a medium-sized saucepan, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until they are soft and translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Pour in the tomato sauce, followed by the chili powder, cumin, salt, and pepper. Stir well and let it simmer on low heat for about 10 minutes.

In a separate skillet, cook the ground beef over medium heat until it’s browned, breaking it apart with a wooden spoon. This should take about 7-10 minutes. Drain any excess grease if necessary.

Stir in the taco seasoning and mix thoroughly to coat the beef evenly. Remove from heat.

Preheat your oven to 350°F (175°C).

In each tortilla, place a scoop of the seasoned beef filling and a sprinkle of cheddar cheese. Roll it tightly and place seam side down in a baking dish.

Pour the prepared sauce over the enchiladas, ensuring they are evenly covered. Sprinkle the remaining cheese on top.

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

Remove from the oven and let the enchiladas cool slightly before garnishing with fresh cilantro and optional jalapeños or sour cream.