Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 3 minutes, stirring occasionally. Remove from heat.
In a separate small skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
Lightly fry each corn tortilla for about 10-15 seconds on each side until pliable. Drain on paper towels.
Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
Place about 2 tablespoons of the beef mixture in the center of each tortilla, sprinkle with a small amount of shredded cheddar and Monterey Jack cheese, then roll up the tortilla tightly.
Arrange the rolled tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese evenly on top.
Bake uncovered in the preheated oven for 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 before serving.