• Preheat the oven to 350 degrees then get out an 11x15” baking pan, or two medium-size baking pans. A 9x13” plus a small baking pan works great too.

For the Red Enchilada Sauce:

• Add the spices - chili powder through cumin - to a small bowl then set it aside.
• Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking for 1 minute. Add the seasoning mix then whisk until toasted and fragrant, 20-30 seconds. Add the tomato paste then whisk the mixture together and cook for 30 seconds.
• Slowly stream in the chicken broth while whisking to create a smooth sauce then turn the heat up to medium-high and bring the sauce to a simmer while stirring slowly and constantly with a spatula. Turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has slightly thickened - it will continue to thicken as it cools. Pour the enchilada sauce into a glass measuring dish with a lip/spout then cool slightly before using. Can be made up to 5 days ahead of time, see notes.

For the Beef Filling:

• Add the spices - chili powder through black pepper - to a small bowl then set it aside.
• Heat a large skillet over medium-high heat. Crumble the ground beef into the bottom of the skillet then let it sit and sear until browned on the bottom. Break the beef up as it cooks then drain if necessary and return to the skillet. Turn the heat down to medium then add the seasoning mix and water. Stir to combine then cook until the water has been absorbed by the meat, 2 minutes. Turn the heat off then set the beef aside to cool slightly. Can be made up to 3 days ahead of time, see notes.

To Assemble:

• Spread 3/4 cup enchilada sauce in the bottom of the 11x15" baking dish then set it aside. If you're using smaller baking pans, add enough sauce to create a thin layer in the bottom of each pan.
• Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to warm them up - this helps prevent the tortillas from cracking. Don’t worry if they still crack since the enchiladas will be covered in sauce and cheese anyway.
• One by one, place a warm tortilla onto a clean, dry surface like a plate or cutting board then spread 2 Tablespoons cooked ground beef across the bottom half of the tortilla. Add a heaping Tablespoon shredded cheese on top then roll the tortilla tightly and place it seam side-down in the baking dish. Repeat with the remaining ingredients, warming the second batch of tortillas when needed. Reserve the extra shredded cheese.
• Drizzle the enchilada sauce on top of the enchiladas then spread it around with the back of the spoon, ensuring the tortillas are completely covered. Any uncovered spots of tortilla will become tough and hard after baking. You might not need to use all the sauce. Save any leftover sauce for reheating with leftovers as the corn tortillas will absorb a bit of the sauce.
• Sprinkle the reserved shredded cheese on top then cover the baking pan with a piece of foil and bake for 30 minutes or until the cheese has melted and the enchilada sauce is bubbling. Remove the foil then let the enchiladas cool for 15 minutes before scooping onto plates and serving.