For the Sauces:

1. In a medium saucepan set over medium-high heat, pour in the entire jar of red chile sauce. Whisk in the cumin, oregano, onion powder, garlic powder, and ground coriander and a pinch of salt. Whisk often until the sauce just comes to a boil, then remove from heat and whisk in the water to thin the sauce. Rinse out the saucepan to use for the green chile sauce.
2. Return the saucepan to medium-high heat and add the vegetable oil. When the oil is hot, add the diced onion and a pinch of salt. Cook until the onion is translucent and beginning to brown, about 2-3 minutes.
3. Stir in the garlic, then stir in one pound of the green chile. Cook for about 1 minute, then sprinkle the green chile onion mixture with the flour. Continue to stir and cook for another 1-2 minutes, or until the flour has turned a golden brown.
4. Slowly whisk in 1 cup of the chicken broth and 1/2 teaspoon salt. (Yes I know I put a pinch of salt on the onion earlier, but this sauce needs a bit more salt ;0)
5. Empty the saucepan contents into a blender. Add the remaining green chile and chicken broth to the blender and puree the sauce. Set aside, clean your saucepan again, and proceed with the filling.

For the Enchiladas:

1. Set a medium saucepan over medium-high heat. Add the vegetable oil. When hot, add the diced onion and a pinch of salt. Cook for approximately 2-3 minutes, or until the onion is translucent and beginning to brown. Add in the ground beef, break it apart and stir it into the onion. Sprinkle the beef with a pinch of salt. Cook until beef is completely browned and no pink spots remain. Remove from heat.
2. In a mixing bowl, crumble the queso fresco cheese with your hands and set aside.
3. Using tongs or your hands, dip both sides of the corn tortillas into the red chile sauce and set on a plate to soak. Place a small cast iron skillet or saucepan over medium-high heat and add 1/3 cup vegetable oil. When hot, pick up one soaked tortilla with tongs and fry in hot oil for just 2-3 seconds on each side. Remove to a rimmed baking sheet and repeat with the remainder of the red chile soaked tortillas. Do not skip this step- it adds flavor and allows the tortillas to become pliable so they won’t rip ;0) Set your oven to 350 degrees F and move an oven rack to the middle position.
4. Assembly: Pour approximately 3/4 of the green chile sauce into the bottom of a 9 X 13 inch baking dish to coat the bottom. Fill tortillas with approximately 2-3 tablespoons of beef mixture and 2-3 tablespoons crumbled cheese. Roll and place in the baking dish over the green chile sauce. Repeat filling and placing the tortillas until the pan is filled.
5. Pour the remaining green chile sauce in a line over the center of the enchiladas. Top with shredded cheddar cheese. Bake for 25 minutes, or until enchiladas are heated through and cheese is melty but not browned on top.
6. Place one or two enchiladas on a serving plate and top with garnishes to serve.