Heat oil in a skillet and fry corn tortillas about 10-15 seconds per side. Remove to paper towel to drain and cool. Pour out any excess oil from skillet and add ground beef.

Brown ground beef in skillet. Add minced onion, chili powder, paprika, cumin, garlic powder, oregano and salt. Turn to medium heat and cook about 1 minute until fragrant. Add flour and cook an additional one minute. Add tomato sauce, broth or water. Turn heat to simmer and allow to simmer while working with the enchiladas.

In a baking dish, add a couple spoonfuls of chili just to cover bottom of dish. In a separate bowl, combine grated cheese and finely chopped onion if using. Roll a small handful of cheese into each tortilla and place in a baking dish.

Cover with foil and bake at 350 for 20 minutes or just until cheese melts.

Plate enchiladas and then spoon chili con carne on top of the enchiladas.