Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 3-4 minutes.
Stir in the enchilada sauce, diced green chilies, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat.
Warm the corn tortillas in a dry skillet or microwave until pliable, about 20 seconds each, to prevent cracking when rolled.
Spread a thin layer of the enchilada sauce mixture on the bottom of a 9×13-inch baking dish.
Place about 1/4 cup of the beef mixture down the center of each tortilla, then sprinkle with a tablespoon of shredded cheddar and Monterey Jack cheese.
Roll up each tortilla tightly and place seam side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheeses evenly over the top.
Bake uncovered in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro and sliced black olives if desired.
Serve warm with a dollop of sour cream on the side.