Preheat the oven to 375°F (190°C).
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2 minutes to combine the flavors.
Remove the skillet from heat.
Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
Place about 2 tablespoons of the beef mixture down the center of each tortilla, then sprinkle with a tablespoon of shredded cheddar and Monterey Jack cheese.
Roll up each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro and serve with sour cream on the side.