Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add garlic and cook for about 30 seconds.

Add ground beef and break it apart with a spoon. Cook until browned and fully cooked, stirring occasionally. Drain excess grease if needed.

Add chili powder, paprika, cumin, salt, and black pepper. Stir and cook for another 1–2 minutes.

Warm the tortillas briefly so they become flexible and easier to roll.

Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish.

Fill each tortilla with seasoned beef and a small amount of shredded cheese. Roll tightly and place seam-side down in the baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle the remaining Monterey Jack or Mexican-blend cheese and cheddar over the top.

Cover loosely with foil and bake at 375°F (190°C) for about 15 minutes.

Remove the foil and bake for another 5–10 minutes, until the cheese is melted and bubbling.

Remove from the oven and let the enchiladas rest for about 5 minutes.

Garnish with cilantro, green onions, jalapeños, avocado, sour cream, or lime before serving.