Heat oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Break out the drama and sauté the garlic for another 30 seconds until fragrant.

Brown the ground beef, breaking it up as it cooks. Drain any excess fat if your pan looks like a tiny swamp. Return to heat.

Add chili powder, cumin, and a pinch of salt. Stir to wake up those spices. Cook for 1–2 minutes to bloom the flavors.

Stir in enchilada sauce and beef broth. Let it simmer for 5 minutes so the flavors get cozy together. Turn off the heat.

Preheat the oven to 375°F (190°C). Warm tortillas briefly in a dry skillet or microwave so they roll without cracking like old bones.

Spoon a line of the beef mixture down the center of each tortilla. Top with a little cheese, then roll tightly and place seam-side down in a baking dish.

Pour a little extra enchilada sauce over the rolled tortillas. Sprinkle with the remaining cheese. If you’re feeling fancy, dot with sour cream here or there.

Bake for 20–25 minutes, until the cheese is bubbly and the edges look kissably crispy. Garnish with cilantro and a dollop of sour cream if you like.