Preheat the oven to 375°F (190°C).
Heat the vegetable oil in a large skillet 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.
Drain any excess fat from the skillet.
Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in half of the enchilada sauce and stir to combine. Remove from heat.
Spread a thin layer of the remaining enchilada sauce on the bottom of a 9×13 inch baking dish.
Layer half of the tortilla quarters evenly over the sauce.
Spread half of the ground beef mixture over the tortillas.
Sprinkle 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese over the beef layer.
Repeat the layers with the remaining tortillas, ground beef mixture, and cheeses.
Pour the remaining enchilada sauce evenly over the top layer.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.