1. Preheat oven to 375°F (190°C).

2. Heat oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.

3. Stir in minced garlic and cook for 30 seconds.

4. Add ground beef and cook until fully browned, then drain excess fat.

5. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another 1–2 minutes. Remove from heat.

6. Warm tortillas by microwaving in a damp paper towel for 30 seconds or lightly frying for a few seconds per side.

7. Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.

8. Fill each tortilla with 2–3 tablespoons of beef and a sprinkle of cheese, then roll tightly.

9. Place rolled tortillas seam-side down in the dish.

10. Pour remaining enchilada sauce over the enchiladas, spreading evenly.

11. Sprinkle remaining cheese over the top.

12. Cover with foil and bake for 20 minutes.

13. Remove foil and bake for an additional 10–15 minutes, until cheese is bubbly and slightly golden.

14. Let rest for 5 minutes, then garnish with chopped cilantro and serve.