In a skillet over medium heat, cook the ground beef, breaking it apart as it browns. Once fully cooked and no longer pink, drain excess grease.

Add chili powder, salt, cumin, oregano, garlic powder, and onion powder. Stir in the tomato sauce and mix well. Set aside.

In a medium skillet, heat the oil or butter over medium heat. Stir in flour and cook for 1–2 minutes until it forms a thick roux.

Add pepper, salt, garlic powder, onion powder, cumin, oregano, and chili powder. Stir into a paste.

Gradually whisk in beef broth and tomato paste. Stir until smooth. Simmer until sauce thickens slightly. Remove from heat.

Preheat oven to 350°F (175°C).

Heat 1/4 cup oil in a skillet over medium heat. One at a time, dip tortillas into hot oil using tongs. Fry for 10–15 seconds per side — just enough to make them pliable.

Set aside on a paper towel-lined plate.

Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.

Brush each tortilla with sauce or dip it briefly in the sauce.

Spoon beef mixture down the center of each tortilla, sprinkle with a bit of cheese, roll tightly, and place seam-side down in the baking dish.

Repeat until all tortillas are filled and arranged snugly in the dish.

Pour remaining sauce over the top of the enchiladas. Sprinkle generously with the remaining shredded cheese.

Bake uncovered for about 10 minutes, or until the cheese is fully melted and bubbling.

Serve hot with sour cream, chopped cilantro, avocado, or a fresh green salad.