Preheat the oven to 350°F (175°C).

In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned and the onions are soft.

Stir in the chili powder, cumin, oregano, and tomato sauce. Simmer for 5 minutes.

Add the chicken broth and stir to combine. Remove from heat.

Fill each corn tortilla with the beef mixture, roll them up, and place them seam-side down in a baking dish.

Pour any remaining sauce over the enchiladas and sprinkle with shredded cheese.

Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

Serve with sour cream on the side.