Cook the cheese tortellini according to package directions in a large pot of boiling salted water for 3-5 minutes until they float. Drain and set aside.

In a large non-stick skillet, heat a drizzle of oil over medium heat, then add the ground beef. Cook for 5-7 minutes until fully browned. Drain excess fat.

Add finely chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until onion is softened and translucent.

Sprinkle in chili powder, ground cumin, paprika, salt, and black pepper, stirring well. Toast the spices for 1 minute.

Pour in enchilada sauce and stir to coat the beef mixture. Allow to simmer for 5 minutes.

Carefully add the cooked tortellini and toss in the beef and sauce mixture. Cook for an additional 2 minutes over low heat.

Sprinkle shredded mozzarella and cheddar cheeses over the tortellini. Cover and cook on low for 2-3 minutes until cheese melts.

Remove from heat, stir in sour cream and garnish with fresh cilantro. Serve warm.