Preheat the oven to 375°F (190°C).
Heat vegetable oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2 minutes to combine flavors.
Remove the skillet from heat and stir in 1/4 cup of the enchilada sauce.
Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
Warm the tortillas slightly to make them pliable.
Spoon about 1/4 cup of the beef mixture onto the center of each tortilla.
Sprinkle about 2 tablespoons of shredded cheddar and Monterey Jack cheese over the beef mixture.
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.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes.
Garnish with chopped fresh cilantro and serve with sour cream on the side.