To make a simple enchilada dish, cook beef, onions and garlic on a hot skillet. Add salt, pepper, and ranchera sauce and bring to a boil. Remove from heat and cool. Use a skillet to heat the tortillas, layer with the beef filling and cover with another tortilla. Serve hot.
Alternatively, mix 2 tablespoons of canola oil and 2 tablespoons of all-purpose flour in a heated saucepan. Combine with a whisk for one minute. Add some red sauce, salt, pepper and chicken broth and bring to a boil. Simmer on very low heat. On another skillet, cook a pound of ground beef until well-browned. Stir in a pinch of salt and turn off the heat.
Over medium heat, add a teaspoon of canola oil to a skillet and fry the tortillas lightly. Place on a plate lined with paper towels to drain excess oil.
Layer a baking dish with a cup of the sauce, and gently dip the tortillas into the sauce and place them on a plate. Layer the tortillas with the beef filling, then grate a layer of cheddar cheese. Roll the tortilla to cover up the filling, making sure not to spill the sauce. Arrange the tortillas on the baking dish and cover with another layer of grated cheese. Bake for 20 minutes in a preheated oven. Garnish with minced cilantro.