• For the sauce: This sauce comes together quickly once you get started, so measure out the dry ingredients (flour, chili powder, cumin, garlic powder, oregano) into a small bowl.
• In a saucepot over medium heat, bring the broth and tomato paste to a simmer.
• Whisk in the flour and spice mixture. Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.

Enchiladas

• Preheat oven to 375 degrees F. Coat the bottom of a baking dish with a thin layer of the sauce; set aside.
• Heat a nonstick pan over medium heat; add the ground beef and season with salt and pepper. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; then drain the excess fat.
• Mix the beef and 1/2 of the cheese's.
• To assemble the enchiladas, lay the tortillas on a flat surface and spoon the beef mixture in the center. Roll the taco shells and place them seam side down into the prepared baking dish. Top with remaining enchilada sauce and cheese's.
• Place into oven and bake until the cheese has melted, about 10 - 15 minutes.
• Serve immediately, with shredded lettuce, tomato, sour cream. Garnish with cilantro.