Cook the ground beef in a large skillet over medium heat until browned. Add the diced onion and minced garlic, then cook for another two minutes until the onion softens.

Stir in the chili powder, cumin, and salt. Remove the skillet from heat and set the beef mixture aside.

In a medium saucepan, combine the white rice, chicken broth, and tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender. Fluff with a fork and keep warm.

Preheat the oven to 375 degrees. Spread a thin layer of enchilada sauce across the bottom of a 9x13 baking dish.

Spoon the beef mixture evenly down the center of each flour tortilla. Roll them up and place them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded Mexican cheese blend evenly across the top.

Bake for 20 minutes until the cheese is melted and starting to brown at the edges.

Remove from the oven and let rest for five minutes. Serve the enchiladas with scoops of the Mexican rice on the side. Top with chopped cilantro and a dollop of sour cream.