Preheat the oven to 375 degrees. Lightly grease an 8x8 baking dish and set it aside.

In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.

Stir in the chili powder, cumin, and salt. Pour in half the enchilada sauce and simmer for two minutes so the flavors combine.

Cut the tortillas into quarters. Spread a few tablespoons of the remaining enchilada sauce in the bottom of the baking dish.

Layer half the tortilla pieces over the sauce, followed by half the beef mixture and 1 cup of the shredded cheddar. Repeat the layers with the rest of the tortillas, beef, and sauce.

Finish with the remaining cup of cheddar cheese spread evenly across the top.

Bake uncovered for 20 minutes, or until the cheese is fully melted and the edges are bubbling. Let the casserole rest for five minutes before serving.