• Mix the Spice Mix ingredients together in a small bowl. Set aside.

Enchilada Sauce

• In a large saucepan, heat the oil over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
• Whisk in ½ cup of chicken stock immediately; it will quickly form a thick, smooth paste.
• Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the Spice Mix. Whisk to combine.
• Increase the heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.

Ground Beef

• Preheat the oven to 350°F.
• Heat oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 2 minutes. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining Spice Mix and cook for another 2 minutes, until the beef is fully browned.
• Pour in about ¼ cup of the prepared Enchilada Sauce, cook for 2 more minutes, then remove from heat.

Enchiladas

• Spread a little Enchilada Sauce on the bottom of a 9x13-inch baking dish.
• Place the beef filling along the lower third of each tortilla, roll them up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle evenly with cheese. Bake covered for 10 minutes, then uncovered for another 10 minutes. Serve warm with your favorite toppings and enjoy!