1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or spray with nonstick cooking spray.
2. In a large skillet over medium heat, add the ground beef. Break it up with a wooden spoon as it cooks, stirring occasionally until it begins to brown, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet. Cook until the onions soften and the beef is fully browned, about 4 more minutes. Drain excess fat if necessary.
4. Stir in the enchilada sauce, diced green chilies, cumin, smoked paprika, chili powder, salt, and pepper. Let the mixture simmer gently for 5-7 minutes, allowing the flavors to meld. You’ll know it’s ready when the sauce thickens slightly and the kitchen smells like a little slice of heaven.
5. Warm the tortillas one at a time in a dry skillet or microwave for about 15 seconds to make them easier to roll.
6. Spread a thin layer of the meat mixture down the center of each tortilla. Sprinkle about 2 tablespoons of shredded cheese over the meat, then roll the tortilla up tightly and place seam-side down in the prepared baking dish.
7. Once all the tortillas are filled and arranged side by side, pour any remaining meat sauce evenly over the top. Sprinkle the remaining cheese over everything for that perfect golden finish.
8. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, until the cheese is bubbly and slightly browned.
9. Remove from the oven and let rest for 5 minutes. Sprinkle with chopped cilantro, add a dollop of sour cream, and serve with lime wedges on the side.

Growing up, Mama Lu never fussed over fancy presentation, but she knew the magic was in letting food rest—just like these enchiladas. It gives the flavors a chance to settle, turning a good meal into a memorable one.