To make the red sauce, heat a few tablespoons of olive oil in a small saucepan over a medium-high heat, add the flour and whisk together to form a paste.
Stir in the onions and fry until they are soft and lightly golden. Then add the chilli powder, garlic powder, cumin and fry for a further minute.
Pour in the chicken stock, tomatoes, tomato paste and sugar. Season with salt and freshly ground black pepper and bring to the boil. Reduce the heat to low and simmer for about 10 minutes.
Heat a splash of olive oil in a large saucepan over a medium-high heat and fry the onions until they are soft and lightly golden.
Add the minced beef and evenly brown the meat. Stir in the garlic, chilli powder, cumin, ground corianderand origanum and cook for an additional minute.
Pour in the beef stock, 1/2 of the red sauce and season with salt and freshly ground black pepper. Gently simmer on a low heat for 15 minutes or until the sauce has thickened.
In the meantime, pre-heat the oven to 180°C/350°F.
Spread 1/2 of the remaining red sauce in the bottom of an oven-safe dish. Equally divide the beef into enough tortillas to fill the dish, roll them up tightly and place in the oven-safe dish seam-side down.
Pour the remaining sauce over the enchiladas, sprinkle with cheese and bake uncovered in the pre-heated oven for approximately 20 minutes or until golden in colour.
Sprinkle fresh coriander leaves over the top and serve whilst hot.