In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking until it turns light golden for about 2 minutes. Slowly stir in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, and 2 cups of low-sodium chicken broth. Add 2 tablespoons of tomato paste, along with salt and pepper to taste, and let the sauce simmer for 10 minutes until it's thickened.

In a large skillet over medium-high heat, brown 1 pound of ground beef, breaking it up with a spatula for about 5-7 minutes or until no longer pink. Add 1 finely chopped yellow onion and 2 minced garlic cloves, cooking until softened, about 3-4 minutes. Stir in additional spices from the sauce, along with 2 tablespoons of tomato paste, mixing well until the ingredients are thoroughly combined and heated through.

To ensure the tortillas are pliable, briefly warm them in the microwave or a skillet. Heat each corn or flour tortilla for about 15-30 seconds on each side until just soft, keeping them covered with a kitchen towel.

Set a warmed tortilla on a flat surface and spoon a generous portion of the beef filling into the center. Roll the tortilla tightly around the filling, placing the seam-side down in a greased baking dish. Repeat this until all tortillas are used.

Preheat your oven to 350°F (175°C). Pour the remaining sauce over the rolled enchiladas evenly, ensuring each one is well coated. Sprinkle 1-2 cups of shredded cheese over the top and bake for about 25-30 minutes or until the cheese is bubbly and golden.

Once out of the oven, let the enchiladas cool for a few minutes. Garnish with fresh cilantro and diced red onion, then serve hot.