Preheat your oven to 375°F (190°C).

In a medium skillet, heat the oil over medium heat. Add the chopped onions and sauté until translucent, about 3 to 4 minutes.

Stir in the minced garlic and sauté for about 1 minute until fragrant.

Add the ground beef to the skillet, breaking it up, and cook until browned, about 5 to 7 minutes.

Season with salt and pepper, and stir in the chopped green chilies. Cook for an additional 2 minutes.

In a separate skillet, heat oil over medium heat and fry each tortilla for a few seconds until pliable.

Coat the bottom of a baking dish with enchilada sauce.

Fill each tortilla with a scoop of the beef mixture and shredded cheese, roll tightly, and place seam-side down in the baking dish.

Pour remaining enchilada sauce over the rolled tortillas, ensuring they are well-coated.

Sprinkle remaining shredded cheese over the top and bake for about 20 minutes until melted and bubbly.

Let the enchiladas rest for about 5 minutes, then garnish with chopped cilantro.

Serve with your favorite toppings like sour cream or avocado.