Preheat the oven according to the enchilada sauce instructions if necessary.

In a skillet over medium heat, cook the ground beef until browned.

Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

Stir in the cumin and chili powder, mixing well.

Spread a small amount of red enchilada sauce on the bottom of a baking dish.

Fill each corn tortilla with the beef mixture and a sprinkle of cheddar cheese, then roll them up and place them seam-side down in the baking dish.

Pour the remaining red enchilada sauce over the rolled enchiladas and top with the remaining cheddar cheese.

Bake in the oven according to the enchilada sauce instructions or until the cheese is melted and bubbly.