I HAVE BEEN a picky eater since I was a child. However, being a picky eater does not mean that I can’t appreciate flavorful dishes. My mom convinced me to eat enchiladas by telling me that they were essentially tacos cooked in tomato sauce—I had a weakness for tacos.

My taste buds have evolved since then, and I learned to enjoy spicier foods. However, the original recipe calls for 1/4 cup of chili powder, which is just too overpowering. I found that a teaspoon of chili powder gives the dish just enough spice to provide flavor without burning your tongue.

Begin by preheating the oven to 350 F. Mix three tablespoons of vegetable oil and a tablespoon of flour in a medium-sized pot over medium heat. Stir until smooth and add the chili powder, chicken stock, tomato paste and sauce, dried oregano, ground cumin, salt and pepper and stir it all together until it boils. Cover and allow it to simmer on low heat for 10–15 minutes.

In a clean pan, brown the beef until cooked to your liking and add a large spoon of sauce and a cup of shredded cheddar cheese. Stir the mixture together until the sauce and cheese are evenly dispersed.

Next, put a spoonful of the toma- to-based sauce on the bottom of a 9-by-13 inch baking pan. You will also need a plate larger than the tortilla to roll the enchiladas.

When the sauce has cooled, dunk a tortilla in it, making sure to coat the entire tortilla, and put it on the plate. Spoon a generous helping of ground beef in the middle of the tortilla and cover it with some more sauce and cheese.

Roll the tortilla tightly and put it in the baking pan. Pour more sauce and sprinkle cheese on top of the rolled tortillas.

Once the pan is full, put it in the oven and cook for 15–20 minutes. This dish can also be served with sour cream, chopped lettuce, black olives and more cheese.