1. Heat olive oil in a saucepan over medium heat and whisk in flour to form a light roux.

2. Add chili powder, cumin, garlic, and tomato paste. Stir for 1 minute to bloom the spices.

3. Slowly pour in beef broth while whisking. Bring to a simmer and cook until thickened. Set aside.

4. In a skillet, cook ground beef and diced onion until beef is browned and onions are tender.

5. Add garlic and cook another minute. Stir in 1/4 cup of the red sauce and season with salt and pepper.

6. Preheat oven to 375°F. Warm tortillas briefly to make them pliable.

7. Spoon beef mixture and cheese into each tortilla, roll tightly, and place seam-side down in a baking dish.

8. Pour remaining sauce over enchiladas and top with the rest of the cheese.

9. Cover with foil and bake for 20 minutes.

10. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.

11. Let rest for 5 minutes before serving.