Step 1: Make the Red Enchilada Sauce
In a skillet, melt butter over medium heat. Whisk in flour until smooth, then add chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir for 1–2 minutes until fragrant. Gradually whisk in tomato sauce and 1 cup chicken broth, stirring constantly to avoid lumps. Cook 3–4 minutes until thickened. Slowly add remaining broth until you have a smooth, velvety sauce. Keep warm.

Step 2: Prepare the Beef Filling
In another skillet, heat olive oil over medium heat. Sauté onion, garlic, and salt for 3–4 minutes until softened and golden. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat, then stir in green chilis and a few spoonfuls of enchilada sauce. Let it simmer on low for 2–3 minutes.

Step 3: Toast the Tortillas
Lightly heat vegetable oil in a small pan. Fry each tortilla for 1–2 minutes per side until golden and pliable. Dip in the warm enchilada sauce to coat both sides, stacking them on a plate.

Step 4: Fill and Roll
Place a few spoonfuls of the beef filling and a sprinkle of cheese in each tortilla. Roll tightly and place seam-side down in a greased 7×11-inch baking dish.

Step 5: Assemble and Bake
Pour the remaining enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake uncovered at 350°F for 15–18 minutes, until bubbly and golden.

Step 6: Garnish and Serve
Let cool slightly. Top with cilantro, avocado, diced tomato, or shredded lettuce. Serve warm and watch them vanish