Preheat the oven to 375°F (190°C) and prepare a 9x13-inch baking dish with nonstick spray.

In a large skillet, heat over medium heat, add ground beef and chopped onion. Cook for 6-8 minutes until browned.

Drain excess fat, stir in 1 cup of red enchilada sauce, and simmer for 5 minutes.

Warm corn tortillas in a dry skillet or microwave to make them pliable.

Spoon a portion of the beef mixture and cheese onto each tortilla, fold it, and place it seam-side down in the baking dish.

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

Bake in the preheated oven for 25 minutes until cheese is bubbly and golden.

Cool for a few minutes, optionally top with sour cream and cilantro, then serve.