Step 1: Prepare the Beef Filling

1. Heat a skillet over medium heat and add a drizzle of oil.
2. Add the chopped onion and cook for 2-3 minutes until softened.
3. Add the minced garlic and cook for another 30 seconds.
4. Add the ground beef and cook until browned, breaking it apart with a spatula.
5. Drain any excess grease.
6. Stir in salt, black pepper, cumin, chili powder, smoked paprika, and oregano.
7. Mix well and let the flavors blend for about 3 minutes.
8. If using black beans, corn, or green chilies, stir them in now. Set the beef mixture aside.

Step 2: Make the Red Enchilada Sauce

1. In a saucepan, heat the oil over medium heat.
2. Add the flour and whisk for 1 minute to create a roux.
3. Stir in chili powder, garlic powder, onion powder, cumin, oregano, and smoked paprika.
4. Slowly whisk in the chicken or beef broth until smooth.
5. Add the tomato sauce and bring to a simmer.
6. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
7. Taste and adjust salt if needed. Remove from heat.

Step 3: Prepare the Tortillas

1. Preheat your oven to 375°F (190°C).
2. Lightly warm the corn tortillas in a skillet for about 20 seconds on each side to make them pliable.
3. Alternatively, wrap the tortillas in a damp paper towel and microwave for 30 seconds.

Step 4: Assemble the Enchiladas

1. Spread ½ cup of the red sauce at the bottom of a greased baking dish.
2. Lay a tortilla flat, add 2 tablespoons of the beef mixture, and sprinkle cheese on top.
3. Roll the tortilla tightly and place it seam-side down in the baking dish.
4. Repeat with the remaining tortillas and beef mixture.
5. Pour the remaining red sauce evenly over the enchiladas.
6. Sprinkle the rest of the cheese on top.

Step 5: Bake the Enchiladas

1. Cover the dish with foil and bake for 20 minutes.
2. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and slightly golden.
3. Remove from the oven and let it cool for 5 minutes before serving.