Instructions:
1. Prepare the Enchilada Sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 2 tablespoons of flour and 4 tablespoons of chili powder, whisking continuously for about 1 minute. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon cumin, and 1/4 teaspoon oregano. Gradually add 2 cups of chicken broth while whisking. Simmer until the sauce thickens, then set aside.
2. Cook the Beef Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef and 1 chopped onion. Cook until the beef is browned and the onion is soft. Drain excess fat. Stir in 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 cup of the prepared enchilada sauce and 1/4 cup water. Simmer for 5 minutes.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce at the bottom of a baking dish. Fill each tortilla with the beef mixture and a sprinkle of cheddar cheese. Roll up each tortilla and place seam side down in the dish. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
4. Bake and Serve: Bake for 20-25 minutes, until the enchiladas are bubbly and the cheese is melted. Garnish with fresh cilantro before serving.
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