Prep

1. Preheat oven to 400°F.
2. Lightly grease a 9×13-inch baking dish.
3. Shred cheese and set aside.
4. Divide chopped onions into two portions.

Cook

1. Heat 2 tablespoons oil in a large skillet over medium heat.
2. Add ground beef and half of the chopped onions.
3. Cook until beef is fully browned and onions are softened.
4. Drain excess fat.
5. Add minced garlic and cook briefly until fragrant.
6. Stir in taco seasoning, salt, pepper, and 1 cup water.
7. Reduce heat and simmer until most of the liquid evaporates and the mixture thickens, about 5 to 10 minutes. Remove from heat.
8. In a separate shallow skillet, heat ¾ cup oil over medium heat until shimmering.
9. Using tongs, dip each corn tortilla in hot oil for a few seconds per side just until pliable. Transfer to a paper towel-lined surface.

Assemble

1. Spoon about 3 to 4 tablespoons of beef mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Continue until all tortillas are filled.
2. Combine any remaining beef mixture with the canned chili in a saucepan. Heat over medium-low until warmed through.
3. Spread the chili mixture evenly over the rolled tortillas.
4. Top with grated cheddar and the remaining chopped onion.

Bake

1. Bake uncovered at 400°F for about 30 minutes, or until the cheese is fully melted and the enchiladas are heated through.
2. Let stand for 5 minutes before serving.