Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, add a tablespoon of olive oil and sauté the chopped onion until translucent, about 3–4 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Add ground beef to the skillet, breaking into pieces, and cook for 5–7 minutes until browned. Season with salt and pepper.

Stir in green chilies and cook for another 2 minutes.

In another skillet, heat olive oil and fry each corn tortilla for 30 seconds on each side.

Spread a layer of red enchilada sauce in a 9x13-inch baking dish.

Assemble each tortilla with a portion of beef mixture, sprinkle cheese on top, and roll tightly. Place seam-side down in the baking dish.

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

Bake for about 20 minutes until cheese is melted and bubbly.

Let rest for 5 minutes, then garnish with fresh cilantro before serving.