In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet and cook until the onion is softened, about 3-4 minutes.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 more minute until fragrant.
Add the diced green chilies and half of the enchilada sauce to the beef mixture. Stir well and remove from heat.
Lightly spray the inside of a 4- to 6-quart crockpot with cooking spray.
Spread a thin layer of the remaining enchilada sauce on the bottom of the crockpot.
Layer half of the cut tortillas evenly over the sauce.
Spread half of the beef mixture over the tortillas.
Sprinkle one cup of shredded cheddar cheese and half a cup of shredded Monterey Jack cheese over the beef.
Repeat layering with the remaining tortillas, beef mixture, and cheeses.
Pour the remaining enchilada sauce evenly over the top layer.
Cover the crockpot and cook on low for 4 hours, until the casserole is hot and the cheese is melted.
Once cooked, sprinkle chopped fresh cilantro over the casserole before serving.