Preheat oven to 350 degrees F.

Add the oil to a large skillet over medium-high heat. When hot, add the onion and saute for 5-6 minutes until softened. Add the ground beef and spices, breaking up the meat and cooking until browned. Transfer meat to a bowl.

Melt the butter for the sauce in the same pan. Whisk in the flour to form a roux and cook for 2 minutes. Whisk in all of the spices, then lowly whisk in the beef broth, a few splashes at a time to avoid lumps. Stir in the tomato sauce, then reduce the heat to a simmer and cook for 6-8 minutes, stirring frequently until slightly thickened.

Mix ¼ cup of each kind of cheese with the browned ground beef. Warm tortillas in the microwave wrapped in a damp paper towel until soft and pliable. Spread about ½ cup of the sauce in a thin layer on the bottom of a large 9x13-inch baking dish.

Fill each tortilla with about ⅓ cup of meat, then roll tightly and place seam-side down in the baking dish. Repeat until all the meat and tortillas have been used, then pour the remaining sauce over the enchiladas. Sprinkle with the rest of the cheese, then cover with aluminum foil.

Bake for 20-25 minutes, then remove the foil and cook for another 10-15 minutes until cheese is melted and the enchiladas are hot all the way through.