When it is almost browed completely, add the onion and the jalapeño chile and sauté. You may need to add more oil at this point.
Add garlic and cook until fragrant, about 30 seconds.
If necessary, remove any excess oil.
Add spices and cook for 1-2 minutes until they bloom and become fragrant.
Pour in tomato sauce and beef broth and simmer until flavors meld, about 8-10 minutes.
Season with salt and pepper and taste to determine if you need more or less.
To separate the sauce and the filling, place a fine mesh strainer over a heat-proof bowl and pour the sauce and meat through. Press the meat with a spoon to remove as much liquid as possible.
Pour filling into a bowl and combine with cilantro and 1 cup of the cheese, stirring quickly to avoid large clumps of melted cheese.
Spread about 1/3-1/2 cup of the sauce in the bottom of a 9x13 baking dish.
If you are using corn tortillas, I like to turn on one of my gas burners to medium-low and set the tortilla on top for a few minutes until it is brown and the edges are slightly charred. Turn it over and repeat of the opposite side. If you have an electric stove, you can do this by putting the tortillas on a cooking sheet in a single layer and broiling for a few minutes in the oven.
If you are using flour tortillas, skip this step and begin with step 5.
Dip the tortilla in the sauce and coat on both sides. Transfer to a plate.
Fill with about 3 tablespoons of filling.
Roll up and place seam side down in the baking dish.
Repeat until filling is gone.
Pour remaining sauce evenly over the enchiladas and sprinkle with remaining cup of cheese.
Bake at 400 for 20-25 minutes until bubbly and the cheese is melted.