Preheat your oven to 375°F (190°C).

In a large skillet, heat a little olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally.

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

Add the ground beef to the skillet and cook until browned, breaking up the meat with a spatula so there are no large clumps, about 5-7 minutes.

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

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.

Pour a small amount of enchilada sauce into a 9x13-inch baking dish, tilting it to coat the bottom evenly.

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

Place the rolled tortillas seam-side down in the prepared baking dish, arranging them snugly side by side.

Pour the remaining enchilada sauce over the tops, ensuring each roll is well covered.

Sprinkle the rest of the shredded cheese evenly over the sauced tortillas.

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

Remove from the oven and let the enchiladas rest for a few minutes to set.

Garnish with chopped fresh cilantro and serve with optional toppings.