Cook the ground beef and the onion in a large skillet or Dutch oven over medium-high heat until the meat is no longer pink, about 5-7 minutes. Drain off the excess grease. Add the garlic, remaining 1 teaspoon salt, chili powder, cumin, paprika, oregano, and black pepper. Cook, stirring, for about 1 more minute. Add the tomatoes, enchilada sauce, and green chiles. Bring to a boil, and then reduce the heat to medium. Simmer, uncovered, for about 5 minutes.