Begin by preheating your oven to 350 degrees.In a large skillet, add the olive oil, diced onion, and ground beef and cook over medium-high heat. Break up the ground beef as it cooks. When the beef is fully cooked, drain off the excess grease, if necessary. Then add the garlic and cook until fragrant, about 1 minute.
Add the spices, mixing well to incorporate, and let the beef cook in it for 1 minute.
Next, add 1/2 cup of the enchilada sauce, 1/2 cup of the shredded cheddar cheese, the green chilies, and the frozen corn. Cook until the cheese has melted and the corn is thawed.
Now spread a thin layer of the enchilada sauce into the bottom of a 13x9 inch casserole dish, about 1/2 cup.
Spoon the meat filling into one tortilla at a time, filling them until full, but still able to roll up. Place the meat-filled tortillas into the prepared casserole dish. This filling should make about 12 fajita-sized enchiladas.
Once all of the enchiladas are rolled, top the tortillas with more of the enchilada sauce and the remaining shredded cheese. Bake in the oven for 20-25 minutes until the cheese is melted and the tortillas are crisp and golden on the ends.
Store leftover enchiladas in the refrigerator for up to 4 days.Enjoy!