Make the Red Enchilada Sauce: Heat the canola oil in a medium saucepan over medium heat. Whisk in the flour to form a light roux. Stir continuously for about 1 minute until slightly golden — this helps thicken your sauce. Add the chili powder, chicken broth, tomato sauce, garlic powder, oregano, cumin, salt, sugar, and cinnamon. Whisk until smooth and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10–15 minutes, stirring occasionally. The sauce should thicken and deepen in color. Set aside.

Prepare the Beef Filling. Preheat your oven to 400°F (200°C). In a large skillet, heat a small drizzle of oil over medium-high heat. Add ground beef, chili powder, oregano, cumin, and salt. Sauté for 4–5 minutes until the beef starts to brown. Add diced onion and red bell pepper; continue cooking for another 5–6 minutes until the vegetables are soft and translucent. Transfer the cooked beef mixture to a mixing bowl. Stir in 1 cup of shredded cheese and 1 cup of the enchilada sauce until fully combined.

Assemble the Enchiladas: Lightly coat your 9x13-inch baking dish with cooking spray. Spoon about ¼ cup of the beef filling into the center of each tortilla. Roll the tortilla tightly, tucking in the ends, and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.

Add the Topping and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top. Bake for 15 minutes, or until the cheese is melted and bubbly and the edges are slightly crisp. Remove from the oven and let rest for a few minutes before serving.