Preheat the oven to 400 degrees. TIP: Have all ingredients prepped before starting since this recipe has a couple moving parts.

Heat a large skillet over medium heat. Drizzle the 1 tsp vegetable oil and add in the 2 minced garlic cloves and diced onion. Saute until fragrant, then add in the beef.

Combine all together and break apart the beef while it cooks. Let the meat brown 3-5 minutes.

While meat is browning, heat a saucepan on medium heat and add a drizzle of oil and the 2 minced garlic cloves. Let saute until garlic is fragrant, about one minute.

Add in the tomato sauce and the ¾ cup chicken broth.

Season the enchilada sauce with 2 tsp chili powder, 2 tsp cumin, salt & pepper to taste, and 1 tbsp minced cilantro. Stir it all together, bring to a boil, and then reduce to a simmer.

Season the beef filling with 1 tsp chili powder, 1 tsp cumin, salt and pepper to taste, and ½ tsp oregano. Stir to combine.

Take two ladles full from the tomato sauce and pour it into the beef skillet. Then add ⅓ cup of chicken broth and 1 tbsp cilantro. Stir together and let the mixture simmer for 5 minutes. Turn off the heat.

In a 13 by 9 inch baking dish, pour one ladle full of sauce all over he bottom of the pan.

To make the enchiladas, take one tortilla and add in about 2 tbsp of the beef, roll it and place it seam side down in the baking dish. Repeat to the other 7 tortillas, using all of the beef mixture.

Top enchiladas with the rest of the sauce, covering entirely. Top with 2 cups cheese. Cover baking dish with aluminum foil and bake in the oven for 20 minutes.

Top with whatever toppings you want! Some ideas are sour cream, avocado, scallion, red onion, etc.