Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
Homemade Enchilada Sauce:
Heat the oil or butter in a medium size skillet over medium heat.
Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Add in the spices. Stir to form a thick paste.
Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
Preheat oven to 350℉ degrees.
Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside.
Heat vegetable or canola oil over medium heat in a medium size skillet.
Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
Bake for 10 minutes until the cheese is melted.
Serve warm and enjoy.