Preheat the oven to 350 degrees then get out an 1115 baking pan, or two medium-size baking pans.

Add the spices – chili powder through cumin – to a small bowl then set it aside.

Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking for 1 minute. Add the seasoning mix then whisk until toasted and fragrant, 20-30 seconds. Add the tomato paste then whisk the mixture together and cook for 30 seconds.

Slowly stream in the chicken broth while whisking to create a smooth sauce then turn the heat up to medium-high and bring the sauce to a simmer while stirring slowly and constantly with a spatula. Turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has slightly thickened.

Heat a large skillet over medium-high heat. Crumble the ground beef into the bottom of the skillet then let it sit and sear until browned on the bottom. Break the beef up as it cooks then drain if necessary and return to the skillet.

Turn the heat down to medium then add the seasoning mix and water. Stir to combine then cook until the water has been absorbed by the meat, 2 minutes.

Spread 3/4 cup enchilada sauce in the bottom of the 1115" baking dish then set it aside. If you're using smaller baking pans, add enough sauce to create a thin layer in the bottom of each pan.

Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to warm them up – this helps prevent the tortillas from cracking.