Heat the vegetable oil in a large skillet over medium-high heat.
Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 3 minutes.
Stir in the ground cumin, chili powder, smoked paprika, black pepper, and salt. Cook for 1 minute until fragrant.
Pour in 1/2 cup of the enchilada sauce and stir to combine. Remove the beef mixture from the skillet and set aside.
Reduce heat to medium. Wipe out the skillet if needed and pour the remaining 1/2 cup enchilada sauce evenly into the bottom.
Warm the corn tortillas one at a time in a dry skillet or microwave until pliable.
Place about 1/4 cup of the beef mixture in the center of each tortilla, sprinkle with a tablespoon of the shredded cheddar and Monterey Jack cheeses, then roll up the tortilla and place seam side down in the skillet on top of the sauce.
Repeat with all tortillas, arranging them snugly side by side in the skillet.
Sprinkle the remaining shredded cheeses evenly over the top of the rolled enchiladas.
Cover the skillet with a lid and cook over medium-low heat for 8-10 minutes, until the cheese is melted and bubbly.
Remove from heat and let stand for 2 minutes before serving.
Garnish with chopped fresh cilantro and serve with sour cream on the side.