Step 1: Heat a heavy-bottomed skillet over medium-high heat. Brown the ground beef with the spices until it's fully cooked and there's no pink left (reaching a temperature of 160-165 degrees F). Remember to drain any accumulated fat as the beef cooks.

Step 2: Stir in one can of enchilada sauce into the cooked ground beef. Keep it on medium heat until the mixture is hot throughout, then remove it from the heat.

Step 3: Take a warm tortilla and place it on a work surface. Put one-fourth of the prepared beef mixture in a 2-inch strip down the center of the tortilla. Top it with cheese and lettuce according to your preference.

Step 4: In a small bowl, combine the sour cream with 1/4 cup of red enchilada sauce, stirring well to blend the two.

Step 5: Put the sour cream mixture into a sandwich bag and snip off one corner of the bag. Squeeze the sour cream mixture through the hole onto the beef mixture, creating two strips of sour cream that run the length of the beef filling or as you like.

Step 6: Roll the flour tortilla around the beef filling. Place it in a greased, elongated, and shallow glass baking dish if you're making one sanchilada, or arrange all four sanchiladas side by side in a larger baking dish.

Step 7: Pour enchilada sauce over the sanchiladas as desired, then top them with more shredded cheese. You can garnish with scallions or cilantro.

Step 8: Heat the prepared sanchilada in the microwave for a few seconds until it's heated throughout. Stack tortilla chips alongside the sanchilada and serve immediately. Enjoy!