In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet with the beef. Cook for another 3-4 minutes, until the onion softens and becomes translucent.

Stir in the cumin, chili powder, paprika, diced green chilies, and salt and pepper to taste. Cook for another 2-3 minutes to allow the spices to bloom. Add about 1/2 cup of enchilada sauce to the beef mixture, then remove from heat.

Lightly heat the tortillas in a dry skillet or microwave to make them more pliable.

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take each tortilla, fill it with the beef mixture, and roll it up tightly. Place the rolled tortillas seam-side down in the baking dish.

Once all the tortillas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the shredded cheddar cheese.

Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes for a slightly crispy top.

Let the enchiladas rest for a few minutes before serving. Garnish with sour cream and fresh cilantro if desired.