In a large skillet over medium heat, cook ground beef with diced onions, breaking up with a spoon as it cooks. Drain any excess grease. Add spices, diced green chiles, salt and water. Stir to combine and continue to cook until water is absorbed.

Preheat oven to 350 degrees F.

Warm red chile sauce, and pour into a large bowl for dipping corn tortillas

Pour 1/2 cup of red chile sauce into the bottom of a 13x9 baking dish and spread evenly.

Soften corn tortillas by warming in the microwave, and wrapping in a dish towel for 30 seconds.

Dip a tortilla in the warm sauce to coat both sides and lay flat on your work surface.

Add a small amount of the meat mixture and 1-2 tablespoons of cheese.

Roll up and place the seam side down in the baking dish. Repeat with remaining tortillas

Pour the remaining sauce over the enchiladas and top with the remaining cheese

Bake uncovered until bubbling and the cheese is melted.

Cover enchiladas with sauce and top with cheese and onions.