Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a saucepan over medium- high heat, whisk together tomato sauce, vegetable broth, chili powder, flour, garlic powder and crushed bouillon cubes. Bring to a boil and cook for 5 minutes, stirring continuously, until thickened. Remove from heat, pour 1 cup of sauce in the bottom of prepared pan and set the rest aside.

Heat a large skillet over medium-high heat and cook ground beef and onion until beef is browned and onion is tender; drain excess grease. Season beef with salt, cumin, chili powder, paprika onion powder and garlic powder; mix to combine.

Divide beef evenly between tortillas (3.3 ounces each) and top with two tablespoons of cheese each. Roll up and place seam-side down in the pan.

Pour remaining enchilada sauce and sprinkle remaining cheese on top of enchiladas. Bake, uncovered, for 25-30 minutes or until cheese is melted.