1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until they become translucent and fragrant, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned, approximately 8-10 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper, allowing the spices to meld with the beef for another minute.
5. Warm the corn tortillas in a dry skillet or microwave to make them pliable.
6. Spread a small amount of the green enchilada sauce over the bottom of a baking dish.
7. Spoon a portion of the beef mixture onto each tortilla, rolling them up tightly and placing them seam-side down in the dish.
8. Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they are well-covered.
9. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
11. Garnish with chopped cilantro and serve with lime wedges on the side for a zesty kick.

As you prepare this dish, remember that cooking is an art. Don’t be afraid to adjust the spices or add a personal touch. After all, food is about creating memories, just as my mum taught me.