1. Preheat oven to 375°F (190°C).

2. In a large skillet over medium-high heat, brown the ground beef for 5–7 minutes, breaking it up until no pink remains. Drain excess grease.

3. Add diced onion to the skillet and cook 2–3 minutes until softened. Stir in minced garlic and cook 30 seconds.

4. Season the beef mixture with chili powder, cumin, and smoked paprika, stirring to coat evenly. Add green chilies if desired.

5. Stir in ½ cup of enchilada sauce and remove from heat.

6. Lightly grease a 9×13-inch baking dish and spread ¼ cup of enchilada sauce on the bottom.

7. Spoon 2–3 tablespoons of beef filling onto each tortilla, sprinkle a little cheese, roll tightly, and place seam-side down in the dish.

8. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.

9. Cover with foil and bake 20 minutes. Remove foil and bake 5–10 minutes more until cheese is melted and bubbly.

10. Let cool briefly, garnish with cilantro if using, then serve or portion into containers for meal prep.