Preheat your oven to 375°F (190°C).

Heat olive or vegetable oil in a large skillet over medium heat and sauté the onion for 3-4 minutes until translucent.

Add minced garlic and cook for about 1 minute until fragrant, then add the ground beef, breaking it apart while cooking until browned.

Season the mixture with salt and pepper, then stir in the chopped green chilies and cook for an additional 2 minutes.

In a small skillet, heat oil over medium heat and fry each tortilla for 10-15 seconds on both sides until softened, then drain on paper towels.

Spread a small amount of red enchilada sauce in a baking dish, fill each tortilla with the beef mixture and sprinkle with cheese, then roll them up and place seam-side down in the dish.

Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.

Bake in the preheated oven for about 20 minutes until the cheese is bubbly and golden.

Garnish with chopped cilantro and serve warm, optionally with sour cream or avocado.