Preheat the oven to 350°F.

Spoon about half a can of the enchilada sauce into the bottom of a 9x13-inch baking dish. Set aside. Reserve the remaining sauce for a later step.

Finely chop the yellow onion and bell pepper. Remove seeds from the jalapeño and finely dice. Mince the garlic.

Set an extra-large skillet over medium-high heat and add the olive oil. Allow oil to heat, then add the onion and peppers to skillet. Saute until somewhat softened and translucent, 4-5 minutes. Add the ground beef, cumin, salt, and black pepper. Cook the beef, breaking it up with a spatula, until thoroughly browned, 5-6 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Drain any excess fat from the skillet and transfer beef mixture to a large mixing bowl. Add the shredded cheese and reserved enchilada sauce. Mix with a rubber spatula to combine.

Place a few tortillas on a dinner plate and warm in microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of beef and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down into the sauced casserole dish. Repeat with remaining tortillas and filling.

Pour and spread the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over top.

Cover the dish with aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove the foil and continue baking until beef reaches 160°F, edges are bubbling, and cheese on top is slightly golden brown, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow dish to rest for 10 minutes. Sprinkle with cilantro and serve.