• Preheat your oven to 180°C (350°F).

For the Garlic Beef Filling:

• In a large skillet or frying pan, heat a bit of oil over medium heat.
• Add the minced garlic and chopped onion, sauté until fragrant and onions are translucent.
• Add the ground beef and cook until it's browned and crumbled.
• Stir in the chopped bell pepper, ground cumin, chili powder, paprika, salt, and pepper. Cook until the bell pepper is tender. Set aside.

For the Enchilada Sauce:

• In a separate saucepan, heat the vegetable oil over medium heat.
• Stir in the flour and chili powder to create a roux. Cook for about 1-2 minutes until it's slightly browned.
• Gradually whisk in the tomato sauce, beef broth, minced garlic, and ground cumin.
• Bring the mixture to a simmer and cook for 10-15 minutes, or until it thickens. Season with salt and pepper to taste.

To Assemble the Enchiladas:

• Spread a small amount of the enchilada sauce in the bottom of a baking dish.
• Warm the corn tortillas briefly in a dry skillet or microwave until they are pliable.
• Spoon a portion of the beef filling onto each tortilla and sprinkle with a little grated cheese.
• Roll up the tortillas and place them seam side down in the baking dish.
• Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

• Bake the enchiladas in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden.
• Remove the enchiladas from the oven and let them cool for a few minutes.
• Garnish with chopped fresh cilantro.
• Serve the garlic beef enchiladas with sour cream if desired and enjoy!

  These enchiladas make for a delicious and satisfying meal. Adjust the spiciness level to your liking by using more or less chili powder in the sauce.