In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add chopped onion and minced garlic to the skillet, cooking until softened.

Stir in cumin, chili powder, and half of the cheddar cheese. Mix well and remove from heat.

In a saucepan, combine tomato sauce, chili powder, cumin, garlic powder, onion powder, and water.

Simmer for 10 minutes, stirring occasionally. Adjust seasoning as needed.

Preheat the oven to 350°F (175°C).

Spread a thin layer of red sauce on the bottom of a baking dish.

Fill each tortilla with the beef mixture, roll up, and place seam side down in the baking dish.

Pour remaining red sauce over the enchiladas and sprinkle with the remaining cheddar cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.