Cheesy Beef Fiesta Enchiladas

In a large skillet, heat the vegetable oil over medium-low heat. Sauté onions and jalapeño until the onions start to soften and turn translucent, about 2-3 minutes.

Stir in garlic powder and cook for 1 minute.

Increase heat and add ground beef to the skillet, cooking until browned. Add beef broth, tomato sauce, chili powder, smoked paprika, sugar, cumin, salt, and black pepper. Stir to combine.

Let the mixture simmer over low heat for 10 minutes, or until the sauce has slightly reduced. Stir in the chopped cilantro.

Meanwhile, in a second smaller skillet, lightly fry corn tortillas in hot vegetable oil.

Make sure the tortillas remain pliable for rolling. Set them aside on a plate, placing paper towels between each layer.

Preheat the oven to 400°F and spray a 9x13-inch baking dish with nonstick cooking spray.

To assemble the enchiladas, start by adding half a cup of enchilada sauce in the bottom of the baking pan. Use a slotted spoon to evenly divide the meat mixture among the tortillas. Divide 8 oz of shredded cheese among the 12 enchiladas, roll, and place them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled enchiladas, then top with the remaining cheese.

Cover the dish with foil and bake at 400°F for 20-30 minutes, or until heated through and hot and bubbly. Sprinkle with additional fresh cilantro and serve with sour cream.