1. Preheat oven to 375°F (190°C).

2. In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces, about 8 minutes. Drain excess fat.

3. Stir in the garlic, chili sauce, chopped red chili, salt, and black pepper. Cook 2 minutes more. Remove from heat.

4. In a separate pan, melt 1 tablespoon (15 ml) of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Transfer to a large mixing bowl.

5. In the same pan, melt another tablespoon (15 ml) of butter. Add the mushrooms and cook until tender and moisture has evaporated, about 6 minutes. Add to the mixing bowl.

6. Add the cooked beef mixture, shredded cheddar, and corn to the bowl. Stir until evenly combined.

7. Warm the tortillas slightly to make them pliable, about 15 seconds per side in a dry skillet.

8. Spoon about 1/4 cup (60 ml) of the filling onto the center of each tortilla, leaving a 2.5 cm (1 in) border.

9. Roll each tortilla tightly around the filling and place seam-side down in a greased 9x13 in (23x33 cm) baking dish.

10. Pour the remaining chili sauce evenly over the top. Sprinkle with any leftover cheese.

11. Cover with aluminum foil and bake for 25 minutes.

12. Remove the foil and bake another 10 to 15 minutes, until the cheese is bubbling and lightly browned.

13. Let rest 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream.