Make the Enchilada Sauce
Heat vegetable oil in a large saucepan over medium heat.
Stir in flour until smooth, then add tomato puree and cook for 1 minute.
Gradually whisk in chicken stock until smooth and lump-free.
Add chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper.
Simmer for several minutes until slightly thickened, then remove from heat.
Prepare the Beef Filling
In a large skillet, heat a drizzle of oil over medium heat.
Add onion, red pepper, and garlic. Cook until softened.
Add ground beef and cook until browned, breaking it apart as it cooks.
Stir in paprika, cumin, oregano, salt, pepper, and 1/4 cup enchilada sauce. Remove from heat.
Assemble the Enchiladas
Preheat oven to 180°C (350°F).
Spread a spoonful of refried beans onto the lower third of each tortilla.
Add beef mixture and sprinkle with cheese.
Roll tortillas tightly and place seam-side down in a greased baking dish.
Bake
Spread a layer of enchilada sauce on the bottom of the baking dish before adding enchiladas.
Pour remaining sauce over the enchiladas and top with shredded cheese.
Bake for 25–30 minutes until cheese is melted, bubbly, and golden.
Serve
Garnish with cilantro and serve with sour cream, avocado, tomatoes, green onions, and lime wedges.