For the enchilada filling: Place the ground beef in a saute pan over medium-high heat and sprinkle with kosher salt. Sear the meat well, drain, and then add in the diced onion and garlic. Add the spices.
In a saute pan, add a little oil and fry each corn tortilla for several seconds on both sides. Remove the tortilla to a plate lined with paper towels and repeat with the remaining corn tortillas.
Place about 1/4 c. of green enchilada sauce in a large casserole dish. Lay a tortilla flat and fill with about 2-3 T. of filling. Roll up and place into the casserole dish, seam side down.
Bake at 350 degrees for 25 minutes. Remove and top with pickled jalapenos, sour cream, cilantro, or your favorite toppings! Serve hot with beans and rice!