Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

Sauté the aromatics. Heat oil in a large skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Brown the beef. Add ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until no longer pink, about 5–6 minutes. Drain excess fat if needed.

Season and simmer. Stir in chili powder, cumin, and smoked paprika. Add tomato paste and cook 1 minute to toast. Pour in 1 cup enchilada sauce and a splash of broth or water to loosen. Simmer 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.

Warm the tortillas. Wrap tortillas in a damp paper towel and microwave 30–45 seconds, or briefly warm in a dry skillet. Warm tortillas are less likely to crack.

Assemble the enchiladas. Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Place a warm tortilla on a board, spoon 2–3 tablespoons of beef down the center, and sprinkle with a little cheese. Roll snugly and place seam-side down in the dish. Repeat with remaining tortillas.

Sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the rest of the cheese, covering the surface for a bubbly, melty finish.

Bake. Bake 15–18 minutes, until the cheese is melted and the sauce is bubbling around the edges. For extra color, broil 1–2 minutes at the end, watching closely.

Finish and serve. Let rest 5 minutes. Top with chopped cilantro and green onions. Serve with sour cream and lime wedges. Hot pan, careful hands.