Start by setting your oven to 350°F. Let it heat up while you prepare the food. Grease your 9x13 baking dish with a little oil. This prevents the tortillas from sticking to the bottom later.

Place a large skillet over medium-high heat. Add the olive oil and the ground beef. Break the meat apart with a spatula. Cook until the beef is no longer pink and looks brown.

Add the diced onions to the skillet with the beef. Sauté them until they become soft and clear. Stir in the garlic powder, salt, and pepper. Cook for two more minutes so flavors blend.

Carefully tilt the skillet to pour out the extra grease. You can also use a spoon to remove it. Having less fat makes the enchiladas taste much cleaner and better.

In a mixing bowl, combine the enchilada sauce and cream of chicken soup. Stir in the sour cream until the mixture is smooth. This creates a very rich and velvety texture.

Spread a thin layer of the sauce at the bottom of the dish. Lay out your tortillas on a clean flat surface. This makes it easier to fill them all at once.

Place two tablespoons of beef in the center of each tortilla. Add a sprinkle of cheese inside as well. Roll the tortilla tightly and place it seam-side down in the dish.

Pour the remaining creamy sauce over the top of the rolled tortillas. Use a spoon to spread it evenly. Make sure the edges of the tortillas are well-coated.

Sprinkle the rest of the shredded cheese over the sauce. Be generous with the cheese for a gooey finish. The cheese will melt beautifully in the hot oven.

Place the dish in the oven for about 20 to 25 minutes. The sauce should be bubbling and the cheese should be melted. Look for a light golden color on top.

Take the dish out of the oven carefully. Let it sit for five minutes before serving. Sprinkle fresh cilantro on top for a pop of color and flavor.