Brown the Ground Beef: In a large skillet over medium-high heat, add the ground beef. Cook for 5–7 minutes until browned, then drain excess fat.

Sauté the Aromatics: Add diced onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds.

Add the Enchilada Sauce: Pour in red enchilada sauce and stir to combine. Simmer for 2–3 minutes until heated through.

Incorporate the Cream Cheese: Reduce heat to medium-low, add cream cheese, and stir until melted and smooth, about 2–3 minutes.

Cook the Tortellini: In a separate pot, boil salted water and cook cheese tortellini for 4–6 minutes. Drain and set aside.

Combine the Tortellini with the Sauce: Add drained tortellini to the skillet and gently stir until well-coated with the sauce.

Melt the Cheddar Cheese: Sprinkle shredded cheddar cheese over tortellini and stir until melted, about 2–3 minutes.

Serve and Garnish: Serve hot topped with sour cream and fresh cilantro.