Preheat oven to 350.

In a large skillet over medium heat, brown the ground beef and chorizo together. Once cooked through pour the meat through a strainer to get rid of all the grease. Return the meat to the skillet.

Add all of the seasonings to the meat (dried oregano, salt, garlic powder, onion powder). Stir to combine.

Prepare the tortillas for filling by heating a cast iron skillet with about 1/2 cup oil (canola or vegetable oil). Once the oil is hot enough that it sizzles when you dip in the tortilla then gently place one tortilla at a time into the oil. Allow the tortilla to fry in the oil for about 10 seconds, just long enough to get a slight coloring. Then flip the tortilla and fry the other side. Remove the tortilla, wrap it in a towel to retain the heat and continue with the remaining tortillas.

If you want to dip each tortilla into the enchilada sauce this is the time to do it, then add the fillings.

Spoon about 1/4 cup of the beef and chorizo mixture onto the tortillas, then roll and place in a baking dish, seam side down. Continue until all the tortillas are filled.

Pour enchilada sauce over the top of the enchiladas.

Bake at 350 for about 15 minutes, then open the oven, sprinkle cheese on the top of the enchiladas and continue baking for another 5 minutes.

Serve warm with rice and beans, or a side salad for a complete meal.