In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 7-10 minutes.

Drain excess fat, then stir in cumin and chili powder. Remove from heat and mix in shredded cheddar cheese.

In a mixing bowl, combine the red enchilada sauce, olive oil, cumin, garlic powder, and onion powder. Mix well.

Preheat the oven to 350°F (175°C).

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 it up, and place seam-side down in a greased baking dish.

Pour the red sauce evenly over the enchiladas.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.

Remove from oven and let cool slightly. Top with sour cream, cilantro, and green onions before serving.