Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is softened, then drain any excess fat.

Stir in the minced garlic and taco seasoning, cooking for another minute until fragrant.

Remove the skillet from the heat and stir in the shredded cheddar cheese.

Pour about half a cup of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.

Warm the tortillas slightly to make them more pliable, either in the microwave or briefly in a dry skillet.

Dip each warm tortilla into the remaining enchilada sauce, ensuring both sides are coated.

Place a generous spoonful of the beef mixture down the center of each tortilla, then roll it up tightly and place it seam-down in the baking dish.

Repeat until all the tortillas are filled and arranged in the baking dish.

Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered.

Sprinkle the shredded Monterey Jack cheese evenly over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.