1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes, stirring often so it doesn’t brown too quickly.
3. Add the garlic and jalapeño (if using), cooking for another minute until fragrant.
4. Increase heat to medium-high and add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.
5. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Let the spices toast with the meat for a minute or two — this step brings out the deep, smoky flavors that remind me of those Blue Ridge mountain evenings.
6. Pour in the crushed tomatoes and beef broth. Add the apple cider vinegar or lime juice to brighten the sauce. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and all those flavors meld together.
7. Remove skillet from heat. Taste and adjust seasoning if needed. This filling should feel rich and balanced, with a little tang and warmth in every bite.
8. Warm the tortillas in a dry skillet or microwave just enough to make them pliable — this prevents cracking when you roll them up.
9. Spread a thin layer of the red sauce on the bottom of your prepared baking dish to keep the enchiladas from sticking.
10. To assemble, spoon about 1/4 cup of the meat mixture onto each tortilla. Sprinkle a little shredded cheese on top of the filling, then roll up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
11. Pour the remaining red sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top for that golden, bubbly finish.
12. Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, or until cheese is melted and bubbly, and the sauce is bubbling around the edges.
13. Let the enchiladas rest for 5 minutes before serving — this helps the flavors settle and makes them easier to slice.

One of Mama Lu’s little tricks was always to let her dishes rest just a bit before eating. It’s like letting the stories simmer a little longer, so they come out richer and more meaningful. I find the same is true here.