Authentic Mexican Enchiladas

Heat the vegetable oil in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to create a roux. Add the chili powder, cumin, garlic powder, oregano, and salt, whisking continuously. Gradually add the chicken broth while whisking to eliminate lumps. Stir in tomato paste and bring to a simmer. Cook uncovered for 7-8 minutes until slightly thickened.

In a large skillet over medium-high heat, brown the ground beef. Once the beef is about 80% cooked through, add the diced onion and continue cooking until onions are translucent. Add minced garlic, cumin, and salt, cooking for another minute until fragrant.

Preheat your oven to 375°F (190°C). Warm the tortillas in the microwave between damp paper towels for 30 seconds, or heat individually on a dry skillet for 10-15 seconds per side.

Pour ½ cup of enchilada sauce into a 9x13 inch baking dish. Dip each warm tortilla into the remaining sauce, then place on a flat surface. Add approximately 3 tablespoons of the beef mixture down the center of each tortilla and sprinkle with cheese. Roll tightly and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly over the top. Bake uncovered for 20-25 minutes, until the cheese is bubbly. Let stand for 5 minutes before serving.