Combine the ground beef, onion and garlic in a skillet over medium high heat and cook until no longer pink, crumbling the meat with a wooden spoon. Drain any excess fat and return skillet to stove top.
Add in the enchilada sauce* and let simmer about 10 minutes.
Meanwhile heat another skillet over medium high heat and add the vegetable oil. Once hot, add the corn tortillas, one at a time or if the skillet is large enough add more, so they are not over lapping. Fry the tortillas for about 1 minute (until lightly golden brown) and then flip, cook on the opposite site until lightly golden brown. Remove from skillet and drain on a paper towel lined plate.
To serve the flat enchiladas, scoop some of the meat mixture onto the tortilla and sprinkle with the shredded cheese. Top with any additional topping you’d like and enjoy!
*If using canned enchilada sauce, add 1 tbsp of chili powder, 1 tsp ground cumin and 1 tsp garlic salt when adding the sauce to the ground beef mixture. Stir and let simmer.