Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, minced chipotle peppers, adobo sauce, cumin, and smoked paprika. Cook for 1 minute until fragrant.

Pour in the beef broth and bring to a simmer. Reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld. Season with salt and pepper to taste. Remove from heat.

Preheat your oven to 191 °C (190 °C). Lightly grease a 9x13 inch baking dish.

Lightly warm the corn tortillas (this prevents them from breaking). Briefly dip each tortilla in the beef mixture or a little warm water to soften it.

Spoon about 60 ml of the beef mixture down the center of each tortilla. Sprinkle with a tablespoon or two of the cheese blend.

Roll up each tortilla and place seam-side down in the prepared baking dish.

Pour any remaining beef mixture evenly over the rolled enchiladas. Top generously with the remaining cheese blend.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.