Step 1

Preheat the oven to 375°F and have ready a greased 9x13" baking dish. Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.

Step 2

Add the butter to a large sauté pan over medium heat. As soon as the butter has melted, add sprinkle in the flour and whisk to combine. Add the beef broth in one big splash at a time, whisking well after each addition. Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.

Step 3

Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it. Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened. Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.

Step 4

Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.

Step 5

As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six. Pour the remaining sauce over the enchiladas and top with the remaining cheese.

Step 6

Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Allow to cool for about 10 minutes, then serve and enjoy!