In a large skillet over medium heat, cook the ground beef with diced onion until browned and tender, about 8–10 minutes. Stir in garlic, cumin, smoked paprika, salt, and pepper. Add beans if using. Once cooked, remove from heat and fold in 1 cup of shredded cheese.

In a saucepan, heat olive oil over medium. Whisk in flour to make a quick roux, cooking for 1 minute. Slowly whisk in broth until smooth. Stir in green chiles and let simmer for 5 minutes. Turn off heat and stir in sour cream until the sauce is creamy. Adjust salt as needed.

Briefly warm corn tortillas in a dry skillet or microwave to make them pliable. This prevents tearing during assembly.

Spoon a bit of the green chile sauce into the bottom of a 9x13-inch baking dish. Fill each tortilla with the beef mixture, roll tightly, and place seam-side down in the dish.

Pour the remaining green chile sauce over the enchiladas and sprinkle with the rest of the cheese. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake for 5–10 more minutes until the cheese is golden and bubbly.

Let cool slightly, then top with chopped cilantro and green onions.