Heat a large skillet over medium heat and add a splash of oil. Once hot, add diced onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart and cooking for 5-7 minutes until browned and fully cooked.

Season the meat with cumin, chili powder, paprika, and salt, ensuring spices are evenly distributed.

Pour in a generous amount of enchilada sauce into the skillet and stir, allowing it to simmer for about 2-3 minutes.

Preheat your oven to 375°F (190°C) and warm flour tortillas in a microwave or skillet for 20-30 seconds.

Spoon a portion of the beef mixture onto each tortilla, add shredded cheese, roll tightly, and place seam side down in a greased baking dish.

Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese. Bake for 15 minutes until cheese is bubbly and golden.

Let the enchiladas cool for 5 minutes before serving. Garnish with sour cream, cilantro, and green onions.