Add the seasonings to a small bowl and stir to combine.
Pour seasoning blend onto the ground beef and stir to fully coat the beef.
Cook meat until browned and drain oil if necessary.
Pour ½ cup of the enchilada sauce in a dish large enough to dip the tortilla (add more as needed). If your tortillas have been in the refrigerator or are stiff, put them on a plate and cover them with a damp paper towel and microwave for 30 seconds.
Spray 9 x 13 glass pan with gluten-free cooking spray.
Pour enough enchilada sauce to cover the bottom of the baking pan.
Dip the corn tortilla into the enchilada sauce (cover both sides) and fill with beef and cheese. Roll and place the tortilla seam side down. Repeat until your pan is full.
Pour remaining enchilada sauce over the tortillas.
Place in oven to bake for 25 minutes.
Remove from oven and sprinkle cheddar cheese over the top. Allow cheese to melt before serving.
Serve with your favorite toppings like sour cream, avocado, guacamole, lettuce, and cilantro.