Place your skillet over medium heat. Add the ground beef and diced onions. Cook until the meat is no longer pink. Drain the excess fat from the pan. This keeps the dish from being too oily.

Stir in the garlic powder, cumin, salt, and pepper. Add the diced green chiles for a little kick. Mix everything well so the spices coat the beef. Let it simmer for two minutes to blend the flavors.

Pour the red enchilada sauce into a small saucepan. Heat it over low heat until it is warm. Do not let it boil. Keeping the sauce warm makes the assembly process much easier and smoother.

Grab your 9x13 inch baking dish. Pour about half a cup of the warm sauce into the bottom. Spread it around evenly. This prevents the enchiladas from sticking to the pan while baking.

Take one tortilla at a time and dip it into the warm sauce. Use tongs so you do not burn your fingers. Make sure both sides are lightly coated. This step is the key to great texture.

Lay the coated tortilla on a flat surface. Place a spoonful of beef mixture in the center. Sprinkle a little cheese over the beef. Roll the tortilla tightly and place it seam-side down in the dish.

Repeat the process until the baking dish is full. Pour the rest of the sauce over the top of the rolls. Sprinkle the remaining cheddar cheese generously over the entire dish for a gooey finish.

Preheat your oven to 350°F. Place the dish on the center rack. Bake for 20 to 25 minutes. The cheese should be melted and bubbly. The edges of the tortillas will look slightly crisp.

Remove the dish from the oven. Let it sit for five minutes before serving. This helps the sauce thicken slightly. Sprinkle fresh cilantro on top and add a dollop of sour cream if you like.