First you need red chili sauce
2 tbsp oil
1/2 cup onion, chopped
1 clove garlic minced
3-4 tbsp chili powder
2 tbsp flour
few grains ground cumin
few leaves oregano
14 ounces beef broth
8 oz tomato sauce

heat oil, cook onion and garlic. Cook 5-7 minutes. Stir in powder, flour, cumin and oregano. cook 1 minute. Stir in broth and tomato sauce. Bring to boil reduce heat and simmer 10-15 minutes. Season with salt and pepper.

Cheese enchiladas. Don't really follow a recipe just take 12 flour tortillas, dredge in hot (warm) red chili sauce lay flat add shredded cheddar cheese and a little chopped onion. Roll and put seam side down in 9x13 pan. Repeat with remaining tortillas. Bake 375 for about 20 minutes until cheese is melted. I usualy top with chili verde. My sister-in-law, who taught me this, dips her tortillas in hot oil, before dipping in the chili sauce, to make them soft. I like the taste but not all the extra fat so i don't do this. If fat is not a concern it does make the tortillas a little easier to work with . Good luck