Instructions:

1. Prepare the Beef Filling:

   • In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.

   • Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.

   • Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for another 2-3 minutes.

   • Remove from heat and mix in the shredded cheddar cheese and chopped cilantro (if using).

2. Make the Enchilada Sauce:

   • In a medium saucepan, combine the tomato sauce, beef broth, cumin, chili powder, garlic powder, salt, and pepper.

   • Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 10 minutes to thicken slightly.

3. Assemble the Enchiladas:

   • Preheat your oven to 350°F (175°C).

   • Lightly grease a baking dish.

   • Warm the corn tortillas in a dry skillet or microwave until pliable.

   • Spoon a generous amount of the beef filling onto each tortilla, roll them up, and place seam-side down in the baking dish.

   • Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle additional cheese on top.

4. Bake:

   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

5. Serve:

   • Remove from the oven and let cool for a few minutes. Serve hot, topped with sour cream, sliced jalapeños, and additional cilantro if desired