Preheat your oven to 375°F (190°C).
Cook the Beef:
In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain excess fat. Stir in onion, garlic, cumin, chili powder, and salt and pepper. Cook 2–3 minutes until onions are soft.
Simmer the Sauce:
Add tomato sauce and beef broth. Stir to combine and let simmer for 5–7 minutes. For added heat, include a chopped jalapeño or red pepper flakes.
Warm the Tortillas:
Heat tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble Enchiladas:
Spread a thin layer of beef sauce on the bottom of a 9×13-inch baking dish. Spoon about ¼ cup of the beef mixture onto each tortilla, roll it up, and place seam-side down in the dish. Repeat with remaining tortillas.
Add Sauce and Cheese:
Pour the remaining beef sauce over the rolled tortillas. Sprinkle with shredded cheese.
Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is melted and bubbly.
Serve:
Garnish with sour cream, fresh cilantro, and a squeeze of lime. Serve hot.
