Step 1

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan with non-stick spray.

Step 2

In a large skillet, over medium-high heat, brown and crumble ground beef with the chopped onion. (There should not be any grease to drain if you used extra lean beef.) Add garlic, cumin and black pepper to beef. Cook and stir another 5 minutes or so until heated through. Remove from heat.

Step 3

Wrap tortillas in a damp paper towel then warm in microwave for 15 to 20 seconds.

Step 4

Pour enchilada sauce in a medium bowl. Dip each warm tortilla in enchilada sauce then place on a plate. Top tortilla with 3 Tablespoons of beef mixture and 1 Tablespoon of cheese. Roll up and place in prepared pan, seam-side down. Repeat with all tortillas and beef.

Step 5

Pour enchilada sauce all over the enchiladas in pan. (You may not want to use all the sauce. It depends on how saucy you like your enchiladas. I only use 1 1/2 cans.) Sprinkle the tops evenly with remaining cheese.

Step 6

Bake, uncovered, 20 to 25 minutes or until cheese is hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with desired toppings and enjoy!