Preparation Steps

• Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• In a large skillet over medium heat, heat the oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
• Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 8–10 minutes. Drain excess fat.
• Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for 1 more minute. Remove from heat.
• Warm the tortillas slightly (in the microwave or on a griddle) to make them pliable. Spoon about 1/4 cup of the beef mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
• Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
• Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
• Let cool for 5 minutes before serving. Garnish with chopped cilantro if desired.