Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add the ground beef and cook until browned.

Add diced onion to the skillet and cook until translucent, then add minced garlic and cook until fragrant.

Stir in ground cumin, chili powder, paprika, salt, and pepper, and cook until the spices are fragrant.

Fill each flour tortilla with about 1/4 cup of the meat mixture, roll tightly, and place seam-side down in a greased baking dish.

Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.

Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until the cheese is bubbly.

Let the enchiladas cool slightly before serving. Garnish with sour cream and chopped cilantro.