1. Preheat oven to 375°F (190°C).

2. In a large skillet, sauté diced onion in a bit of oil until softened. Add minced garlic and cook for 1 more minute.

3. Add ground beef and cook until browned. Drain excess fat.

4. Stir in tomato paste, green chiles, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer for 5 minutes to develop flavor.

5. Spoon beef mixture into tortillas, roll them tightly, and place seam-side down in a greased 9×13-inch baking dish.

6. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.

7. Slowly pour in milk while whisking, then simmer until slightly thickened.

8. Add shredded cheddar and stir until melted into a smooth cheese sauce.

9. Pour cheese sauce over enchiladas. Sprinkle more cheddar on top if desired.

10. Bake uncovered for 20–25 minutes until bubbly and golden.

11. Garnish with sour cream, cilantro, and sliced red chili. Serve warm.