1. Preheat oven to 375°F (190°C).

2. In a skillet over medium-high heat, cook ground beef until browned, breaking up any clumps.

3. Add diced onion, garlic, and bell pepper; sauté until softened.

4. Stir in chili powder, cumin, paprika, salt, and pepper; cook 1–2 more minutes and drain excess fat.

5. Warm tortillas briefly to make them pliable.

6. Spread a thin layer of enchilada sauce on the bottom of a baking dish.

7. Place 2–3 tablespoons of the beef mixture onto each tortilla, sprinkle with cheese, roll up, and place seam-side down in the dish.

8. Pour remaining enchilada sauce evenly over the rolled tortillas.

9. Top with remaining shredded cheese.

10. Bake 20–25 minutes until cheese is melted and bubbly.

11. Let cool slightly, then garnish with cilantro and serve with sour cream.