Enchiladas are a beloved Mexican dish, perfect for sharing with family and friends. While they may seem complex, this recipe simplifies the process with a fantastic, homemade red enchilada sauce that's much better than anything from a can. The rich, slightly spicy sauce pairs perfectly with the seasoned ground beef and corn tortillas, all brought together under a blanket of bubbly, melted cheese. This is a classic comfort food that’s sure to become a regular in your dinner rotation.
In a saucepan over medium heat, heat the oil. Whisk in the flour and cook for 1 minute. Add the chili powder, garlic powder, and cumin, and cook for another minute until fragrant.
Slowly whisk in the broth and tomato paste, stirring until smooth. Bring the sauce to a simmer, then reduce heat and let it thicken for 5-7 minutes. Season with salt to taste and set aside.
Preheat your oven to 190°C (375°F).
In a large skillet over medium-high heat, brown the ground beef. Season with salt and pepper. Drain any excess fat. Add 1/4 cup of the prepared enchilada sauce to the beef and stir to combine. Set aside.
Lightly grease a 9x13-inch baking dish.
To make the tortillas pliable, you can either briefly fry them in a little oil (about 10 seconds per side) or wrap them in a damp paper towel and microwave for 30 seconds.
Dip each warm tortilla into the enchilada sauce to lightly coat it. Place a spoonful of the beef filling down the center of the tortilla, sprinkle with some cheese, and roll it up tightly. Place it seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the rest of the cheese on top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot. Garnish with sour cream, onions, and cilantro before serving.