Step 1: In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon, until no pink remains. Drain any excess fat.
Step 2: Add chopped onion and minced garlic to the skillet with the browned beef. Cook for 5-7 minutes, or until the onion is softened and translucent. Stir in the chili powder, ground cumin, dried oregano, and salt. Cook for an additional minute until fragrant.
Step 3: Pour in 1 cup of the enchilada sauce and the water (or beef broth). Bring to a simmer and let it cook for 5 minutes, allowing the flavors to meld. Stir in 1 cup of the shredded cheese until just melted and combined.
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour a thin layer of the remaining enchilada sauce on the bottom of the prepared dish.
Step 5: Warm the tortillas according to package directions or by quickly dipping them in the remaining enchilada sauce to soften. Place about 1/4 to 1/3 cup of the ground beef mixture down the center of each warm tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly.
Step 6: Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle generously with the remaining 1 cup of shredded cheese.
Step 7: Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. For a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning. Let rest for 5 minutes before serving. Garnish with optional toppings like sour cream and fresh cilantro.