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Instructions:

Prepare the Red Sauce: In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute. Add the chili powder and cook for 30 seconds until fragrant. Slowly whisk in the beef broth, garlic powder, and oregano. Simmer for 8–10 minutes until the sauce thickens and becomes glossy.

Cook the Filling: In a large skillet, brown the ground beef with the diced onion and garlic. Season with cumin, salt, and pepper. Once fully cooked, drain any excess grease. Stir in 2 tablespoons of the red sauce to keep the meat moist and flavorful.

Soften the Tortillas: Lightly fry each corn tortilla in a little oil for about 10 seconds per side. This prevents them from breaking when you roll them. Dip the softened tortilla into the red sauce to coat both sides.

Roll and Bake: Place a generous spoonful of the beef filling and a sprinkle of cheese in the center of the sauce-coated tortilla. Roll it up tightly and place it seam-side down on the plate (or in a baking dish if making a large batch).

Garnish and Serve: Pour extra red sauce over the rolled enchiladas. Sprinkle with more shredded cheese.

Enjoy !!