Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is softened, about 6-8 minutes. Drain excess fat.
Add the ground cumin, chili powder, paprika, salt, and black pepper to the beef mixture. Stir to combine and cook for 1 more minute.
Remove the skillet from heat and stir in the diced green chilies.
Spread 1/4 cup of the enchilada sauce evenly in the bottom of a 9×13 inch baking dish.
Place two tortillas over the sauce to cover the bottom of the dish.
Spread one-third of the beef mixture evenly over the tortillas.
Sprinkle one-third of the shredded cheddar and Monterey Jack cheeses over the beef layer.
Pour 1/3 cup of enchilada sauce evenly over the cheese layer.
Repeat layering two tortillas, one-third of the beef, one-third of the cheeses, and 1/3 cup enchilada sauce two more times, ending with cheese and sauce on top.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.