1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set it aside.

2. Heat the olive oil in a large skillet over medium high heat. Add the ground beef and cook, breaking it into crumbles, until browned and no longer pink, about 5 to 7 minutes. Drain any excess fat if necessary.

3. Add the chopped onion to the skillet and cook with the beef for 3 to 4 minutes, stirring often, until the onion is soft and translucent. Stir in the minced garlic and cook for 30 seconds more, just until fragrant.

4. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper over the beef mixture. Stir well so the spices coat the meat and toast slightly in the pan, about 1 minute.

5. Pour in the tomato sauce, beef broth, and tomato paste, then add the granulated sugar. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened.

6. Scoop about 1 1/2 cups of the beef mixture into a bowl to use as the enchilada filling. If the remaining sauce in the skillet seems very thick, stir in an extra splash of beef broth or water until it is pourable but still rich. Remove the skillet from the heat.

7. Spread a thin layer of the red sauce from the skillet over the bottom of the prepared baking dish, just enough to lightly coat it. This keeps the enchiladas from sticking and adds flavor from the bottom up.

8. Wrap the flour tortillas in a damp paper towel and microwave for 30 to 45 seconds, or warm them in a dry skillet, until they are soft and pliable. Keep them covered so they stay warm while you assemble the enchiladas.

9. Working with one tortilla at a time, spoon a generous 1/4 cup of the beef filling down the center. Sprinkle about 2 tablespoons of shredded Mexican blend cheese over the meat. Roll the tortilla up snugly and place it seam side down in the sauced baking dish. Repeat with the remaining tortillas and filling.

10. Once all the tortillas are arranged in the dish, pour the remaining red sauce evenly over the top, using a spoon to spread it so every tortilla is covered. Sprinkle the rest of the shredded cheese evenly over all the enchiladas.

11. Bake in the preheated oven for 18 to 22 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted and lightly golden in spots.

12. Remove the baking dish from the oven and let the enchiladas rest for 5 to 10 minutes so they set slightly and are easier to serve.

13. Sprinkle the top with chopped fresh cilantro and sliced green onions. Serve the enchiladas warm with sour cream, salsa, diced avocado, and lime wedges on the side for squeezing over each serving.