Preheat oven to 350°F (175°C).

In a bowl, combine enchilada sauce and tomato sauce.

In a skillet, brown ground meat over medium heat.

Drain any excess fat from the cooked ground meat.

Season the ground meat with garlic, salt, and pepper.

Dip each corn tortilla in the enchilada sauce mixture.

Arrange a layer of sauce-dipped tortillas in the bottom of a casserole dish.

Add a layer of the seasoned ground meat over the tortillas.

Sprinkle a layer of cheese over the meat.

Distribute a layer of chopped onions over the cheese.

Repeat layers of tortillas, meat, cheese, and onions until all ingredients are used.

Pour any remaining enchilada sauce mixture over the top layer of the casserole.

Cover the casserole dish with aluminum foil.

Bake in the preheated oven for approximately 45 minutes.

Remove the foil during the last 10 minutes of baking to allow the cheese to melt and brown.