Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Heat a large skillet over medium-high heat. Add the ground beef and onion; cook, breaking up the meat, until beef is browned and onion is soft, about 6-8 minutes. Ensure the beef reaches an internal temperature of 160°F (71°C). Drain excess fat if needed. Stir in garlic, cumin, chili powder, oregano, salt, and pepper; cook for 1 minute until fragrant. Pour in beef broth and simmer until slightly reduced, 2-3 minutes, then remove from heat.

Wrap the corn tortillas in damp paper towels and microwave for 30-45 seconds until pliable. Alternatively, quickly dip each tortilla in warm enchilada sauce or a lightly oiled skillet to prevent cracking.

Spread ½ cup of enchilada sauce across the bottom of the prepared baking dish. Working one tortilla at a time, place about ¼ cup of the beef mixture across the center, sprinkle with a tablespoon of shredded Monterey Jack, and roll tightly. Place seam-side down in the dish. Repeat, fitting the enchiladas snugly.

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all surfaces are covered. Top with the remaining Monterey Jack cheese. Bake uncovered for 20 minutes, until the cheese is melted and bubbly. If you prefer a softer top, cover with foil for the first 15 minutes, then uncover for the last 5.

Remove from oven and let rest for 5 minutes. Sprinkle with crumbled queso fresco and chopped cilantro, then drizzle with crema. Serve immediately.