Authentic Tex-Mex Cheese Enchiladas with a Red Chile Beef Sauce.
Heat a large skillet or pot over medium-high heat. Add ground beef and cook for 8-9 minutes, breaking it up into bite-size pieces.
Sprinkle ground beef, with chili powder, paprika, cumin, garlic powder, salt and pepper. Pour in tomatoes and let simmer over medium heat for 5-10 minutes. Add beef or chicken broth.
In a small bowl, mix cornstarch with 1 cup of water until no lumps appear. Pour the cornstarch mixture into chile mixture. Let simmer and thicken for 10 minutes.
Heat large skillet over medium heat. Add oil and let heat up for several minutes. Carefully add each tortilla to oil and let soften, about 5 seconds. Remove and repeat for each tortilla.
Preheat oven to 400 degrees. Ladle 1 cup of the sauce in a 9 x 13 baking dish. Sprinkle cheese down the center of each tortilla. Roll the tortilla and place it seam side down into baking dish. Pour the rest of the sauce all over the enchiladas. Sprinkle with any remaining cheese.
Bake for 10-14 minutes, or until cheese is melted and it is bubbling and hot. Top with chopped onions and cilantro, if desired.