In a large skillet over medium-high heat, cook ground beef, breaking it up until browned. Drain excess grease.

Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Add diced tomatoes, chili powder, cumin, oregano, cayenne pepper (if using), and salt and pepper. Simmer for 15–20 minutes.

While filling simmers, warm corn tortillas until soft and pliable using one of the suggested methods.

Preheat oven to 375°F (190°C).

Spread a thin layer of enchilada sauce in a baking dish to prevent sticking.

Fill each tortilla with about ⅓ cup of the beef mixture, roll tightly, and place seam-side down in the dish.

Pour remaining enchilada sauce evenly over rolled enchiladas and sprinkle with cheddar cheese.

Bake for 20-25 minutes until sauce is bubbling and cheese is melted.

Let cool slightly before serving. Garnish with cilantro, avocado slices, sour cream, or green onions.