Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.

Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and no pink remains.

Add the diced onion to the beef and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the chili powder, cumin, paprika, oregano, salt, and black pepper over the beef mixture. Stir well to coat everything evenly with the spices.

Pour in the water or beef broth and simmer for 2-3 minutes, allowing the liquid to reduce slightly and the flavors to meld. Remove from heat and set aside.

In a small skillet, heat the vegetable oil over medium heat. Working one at a time, dip each tortilla in the oil for about 5 seconds per side to soften. Transfer to a paper towel-lined plate.

Pour 1 cup of enchilada sauce into the bottom of your prepared baking dish and spread it evenly to coat the entire surface.

Working with one tortilla at a time, place about 3 tablespoons of the beef mixture down the center. Sprinkle with a tablespoon of cheese, then roll tightly and place seam-side down in the baking dish.

Repeat the rolling process with remaining tortillas, arranging them snugly in the dish.

Pour the remaining 2 cups of enchilada sauce evenly over the rolled enchiladas, making sure all tortillas are covered.

Sprinkle the remaining cheese generously over the top, covering all the enchiladas with an even layer.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbly.

Remove from the oven and let rest for 5 minutes before garnishing with fresh cilantro, diced red onion, and tomatoes.

Serve hot with optional toppings like sour cream, sliced avocado, and lime wedges on the side.