01 - Set the oven to 375°F to prepare for baking.
02 - In a medium saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute, then blend in chili powder, cumin, garlic powder, onion powder, and oregano, stirring for 30 seconds. Gradually whisk in chicken broth, then add salt, pepper, and tomato paste. Simmer for 5 to 6 minutes until slightly thickened. Remove from heat.
03 - In a large skillet over medium-high heat, brown ground beef for 5 to 6 minutes, breaking it up as it cooks. Drain excess fat if needed. Add chopped onion and garlic, cooking until softened for 2 to 3 minutes. Stir in cumin, chili powder, smoked paprika, salt, pepper, tomato paste, and water. Cook until thickened for 2 minutes. Remove from heat.
04 - Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Briefly heat tortillas in a microwave or dry skillet until pliable for easy rolling.
06 - Place 2 to 3 tablespoons of beef filling in the center of each tortilla, sprinkle lightly with cheese, then roll tightly.
07 - Place rolled enchiladas seam-side down in the prepared baking dish.
08 - Pour the remaining enchilada sauce evenly over the enchiladas and top with the remaining shredded cheese.
09 - Bake at 375°F for 20 to 25 minutes until cheese is melted and bubbly.
10 - Optionally, garnish with chopped cilantro and diced red onion. Serve warm.