Add the beef and onion to a dutch oven over medium heat and cook about 8 minutes or until beef is browned, breaking up the beef with a spatula as it cooks. Transfer the beef mixture to a colander and drain any excess fat. Return the beef mixture to the dutch oven over medium heat.
Stir the cumin, garlic, salt, and chili powder in with the beef then pour in the water. reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Transfer the beef mixture to a bowl and set aside.
Make the enchilada sauce: Heat the oil in the dutch oven over medium heat. Stir in the flour, chili powder, cumin, garlic, and salt until well combined. Slowly pour in the broth while stirring and cook, stirring often, until smooth and slightly thickened, about 8 minutes. Take the sauce off the heat and set aside.
Mix the Monterey Jack cheese in with beef mixture until well combined. Stuff the beef and cheese mixture into the uncooked manicotti shells and then lay them in a 9x13 baking dish.
Pour the enchilada sauce over the manicotti making sure to coat them all. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes or until the pasta is cooked.
Take the foil off the baking dish and sprinkle the cheddar cheese on top. Bake, uncovered, until cheese is melted, about 5 minutes.
Take out of the oven and allow to cool for about 10 minutes. Serve topped with lettuce and sour cream.
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