Cook the Beef:

1. Heat oil in a large skillet over medium heat.
2. Add chopped onion and cook until softened, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Add ground beef, breaking it up with a spoon. Cook for 6-8 minutes, or until browned and fully cooked through.
5. Drain any excess fat, if needed.
6. Stir in cumin, paprika, coriander, salt, and pepper. Cook for 1-2 minutes to bloom the spices.
7. Add tomato paste and stir for another 2 minutes.
8. Pour in beef broth, stirring to combine. Let it simmer for 5 minutes, or until the mixture thickens slightly. Taste and adjust seasoning as needed.

Assemble the Enchiladas:

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
3. Place a tortilla on a flat surface. Spoon a portion of the beef mixture down the center and sprinkle with a little Mexican cheese.
4. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
5. Pour the remaining enchilada sauce over the tortillas, then top with the remaining Mexican cheese.

Bake:

1. Cover the baking dish with foil and bake for 20 minutes.

2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on the cheese to avoid overbaking.