Homemade Beef Enchiladas

In a large skillet over medium-high heat, brown the ground beef. Add the diced onion and minced garlic, and cook until softened. Stir in the tomato paste and cook for another minute. Remove the beef mixture from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about one minute.

Add the chili powder, cumin, and garlic powder to the roux and whisk to combine. Slowly pour in the beef broth while whisking continuously to prevent lumps. Bring the sauce to a simmer and cook until it has thickened, about 5-7 minutes.

In a mixing bowl, combine the cooked beef mixture, sour cream, about 1/2 cup of the shredded cheese, and a few tablespoons of the prepared enchilada sauce. Mix well.

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

Fill each tortilla with the beef mixture, roll it up tightly, and place it seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas. Top generously with the remaining 2 cups of shredded cheese.

Bake for 20 minutes, or until the cheese is melted and bubbly.

Let cool slightly, then garnish with chopped cilantro and a drizzle of sriracha if desired. Serve immediately.