1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat a little olive oil over medium heat. Add chopped onion and cook until translucent.

3. Add the minced garlic and cook for another minute until fragrant.

4. Add the ground beef to the skillet and cook until browned, breaking up the meat with a spatula or spoon.

5. Season the beef with salt and pepper to taste, and stir in the chopped green chilies. Cook for about 2 minutes.

6. In a separate small skillet, heat a little oil over medium heat and quickly fry each corn tortilla for a few seconds on each side until pliable. Drain on paper towels.

7. Pour a small amount of enchilada sauce into a 9×13-inch baking dish to coat the bottom.

8. Spoon 2–3 tablespoons of the beef mixture onto each tortilla, add a bit of shredded cheese, and roll them up tightly.

9. Place the rolled tortillas seam-side down in the prepared baking dish.

10. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.

11. Sprinkle the remaining shredded cheese over the top.

12. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.

13. Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with chopped cilantro before serving.

14. Serve with optional toppings such as sour cream, sliced olives, diced tomatoes, and avocado.