In a small bowl whisk together the spices and set aside. Preheat oven to 350°F.
Heat oil in a large skillet over high heat. Add onion, cook for 2 minutes. Add garlic and cook another minute.
Add ground beef, spices and cook for 2 minutes, breaking up meat as it browns. Add refried beans and stir to combine. Cook for 2-3 minutes. Set aside to cool slightly.
Pour some of the enchilada sauce to cover bottom of 13x9" baking dish.
Spread 1/3 cup of ground beef filling horizontally across the center of a tortilla, keeping the filling close to each edge. Next, bring the bottom half of the tortilla up and over the top of the filling. Then fold in each side and roll the enchilada up into a nice package. TIP: Don't roll the enchilada up too tightly or the tortilla could tear.
Place the rolled enchilada seam side down into the sauce on the bottom of the casserole dish. Repeat until 8 nice sized ground beef enchiladas are in the pan.
Top with the remaining enchilada sauce and shredded Monterey jack cheese and cover with aluminum foil to bake 15 minutes.
Remove foil and bake another 10 minutes uncovered. Serve with chopped cilantro sprinkled on top.
I like to use Mexican oregano, feel free to substitute.
I make my own chili powder, feel free to substitute with your favorite.
Substitute homemade refried beans with one 14oz can refried beans.