Heat the olive oil in a large skillet over medium heat, add the onion, sauté until soft and translucent, about 3-4 minutes.

Stir in the minced garlic and cook for another 30 seconds.

Add ground beef, breaking it apart, and cook for 6-7 minutes until browned.

Sprinkle in cumin, chili powder, paprika, oregano, salt, black pepper, and crushed red pepper flakes; cook for an additional minute.

Stir in diced green chilies and enchilada sauce, simmer for 5 minutes.

Remove from heat and fold in sour cream until fully incorporated.

Preheat your oven to 375°F (190°C) and grease a baking dish.

Lay out tortillas, spoon beef mixture onto each, sprinkle with cheeses, and roll tightly.

Place burritos seam-side down in the baking dish, top with remaining beef mixture and cheese.

Cover with foil and bake for 15 minutes, remove foil and bake for another 5-10 minutes.

Let cool, garnish with cilantro, and serve.