Let’s dive into creating this dish that’s as much about the process as it is about the product. Imagine you’re in a cozy Devon kitchen, with the smell of spices dancing in the air.

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking up the meat with a wooden spoon, about 8 minutes.
5. Stir in the cumin, smoked paprika, chili powder, and black pepper. Cook for another 2 minutes to allow the spices to release their flavors.
6. Warm the corn tortillas in a dry skillet or microwave to make them pliable. This prevents them from cracking when you roll the enchiladas.
7. Spoon about 2 tablespoons of the beef mixture and a sprinkle of cheese onto each tortilla, then roll tightly and place seam-side down in the prepared baking dish.
8. Pour the red enchilada sauce evenly over the top, then sprinkle with the remaining cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Let cool slightly before serving, and garnish with fresh cilantro if desired.

Cooking is like painting, my mum used to say, each step adding a layer of flavor and love to the canvas of your plate.