• For the sauce: This sauce comes together quickly once you get started, so measure out the dry ingredients (chili powder, cumin, paprika, garlic powder, oregano) into a small bowl.
• In a saucepot over medium heat, bring the broth, tomato paste and dry ingredients to a simmer.
• 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°F.
• Heat a non-stick pan over medium heat; add the ground beef and season with salt and pepper. Cook until browned, about 3-5 minutes, break up the beef as it cooks into smaller pieces. Stir in the cheddar cheese until melted. Then set aside.
• Lay the tortillas on a flat surface and spoon the beef mixture in the center. Roll the tortillas into a cigar shape and place them seam side down on a foil-lined baking sheet.
• Place into oven and bake about 10 minutes. Spoon a little sauce on each and top with Monterey jack cheese. Bake for another 5-10 minutes until the cheese has melted.
• Serve with more sauce. Garnish with cilantro.