Heat a large skillet over medium heat. Add in ground beef, oil, onions and garlic. Break apart beef and combine all together. Let the meat brown for a few minutes.
While meat is browning, heat a medium saucepan and add drizzle of oil and garlic. Let saute until garlic is fragrant, about one minute. Add in the tomato sauce, chili powder, cumin, chicken broth, and salt & pepper, stir together. Bring to a boil and then reduce to a simmer for 5 minutes.
To the beef skillet, add in cilantro, cumin, oregano, chili powder, chicken broth, and tomato sauce. Stir together well and let the mixture come to a boil. Season with salt and pepper. Let simmer down for another 5 minutes. Take off the heat.
To make the enchiladas, take one tortilla and add in about 1/3 cup of the beef, roll it and place it seam side down in a 13 by 9 inch baking dish. Repeat to the other 7 tortillas, using all of the beef mixture.
Top enchiladas with sauce, covering entirely. Top with cheese. Cover baking dish with aluminum foil and bake in the oven for 20 minutes.
Top with whatever toppings you want! (Add calories for avocado & sour cream)