Preheat the oven.

In a skillet, cook the ground beef until browned. Drain excess fat.

Add chopped onion and minced garlic to the beef and sauté until soft.

Stir in chili powder, cumin, diced tomatoes, and chicken broth. Simmer for a few minutes.

Warm corn tortillas to prevent cracking.

Fill each tortilla with the beef mixture, roll them up, and place them seam side down in a baking dish.

Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.

Bake in the oven until cheese is melted and bubbly.

Serve hot, with sour cream if desired.