Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped medium onion and sauté until softened and translucent, about 3–4 minutes. Stir in 2 minced garlic cloves, cooking for an additional 30 seconds until fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for 6–7 minutes, stirring occasionally, until fully browned with no pink remaining. As it cooks, season with 1 teaspoon each of ground cumin, chili powder, paprika, oregano, salt, and black pepper.

Stir in 1 can of diced green chilies and 1 cup of red enchilada sauce into the beef mixture. Allow it to simmer for 5 minutes over low heat, blending the flavors together.

Remove the skillet from heat and gently fold in ½ cup of sour cream until the mixture is creamy and smooth.

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick spray.

Spoon about ¼ cup of the beef filling onto the center of each flour tortilla. Sprinkle a little shredded cheddar and Monterey Jack cheese on top of the filling. Roll the tortilla tightly around the filling.

Pour any remaining beef mixture over the assembled burritos, followed by an additional sprinkle of shredded cheeses. Cover with aluminum foil and bake for 15 minutes.

After 15 minutes, remove the foil and return the dish to the oven for another 5–10 minutes, until the cheese is bubbly and slightly golden.

Once out of the oven, let the burritos cool for a few minutes. Garnish with freshly chopped cilantro before serving.