In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Add Spices

Add ground cumin, chili powder, salt, and black pepper to the saucepan. Stir well and cook for an additional 2 minutes.

Incorporate Enchilada Sauce

Pour in the enchilada sauce, stir to combine, and let it simmer on low heat for 10 minutes.

Assembling the Enchiladas

Preheat the Oven

Preheat your oven to 375°F (190°C).

Fill Tortillas

Take each corn tortilla and place about 1/4 cup of shredded cheese in the center. Roll the tortilla tightly and place it seam-side down in a baking dish.

Layer Sauce

Once all tortillas are filled and placed in the baking dish, pour the prepared sauce over the top, ensuring all enchiladas are covered.

Bake

Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the cheese is melted.

Serving

Garnish and Serve

Remove the enchiladas from the oven. Top with sour cream, chopped cilantro, and sliced jalapeños as desired. Serve hot.