In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add chopped onion and minced garlic to the skillet, cooking until softened.

Stir in cumin and chili powder, cooking for an additional 2 minutes.

In a saucepan, combine tomato sauce, oregano, cayenne pepper, and chicken broth. Simmer for 10 minutes.

Preheat the oven to 350°F (175°C).

Soften corn tortillas in a dry skillet or microwave.

Fill each tortilla with the beef mixture and a sprinkle of cheese, then roll up and place seam-side down in a baking dish.

Pour the red sauce over the enchiladas and top with remaining cheese.

Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.