Preheat oven to 350 and grease a standard 9x13 dish or pan.
Place a pot over medium heat, add olive oil, diced onions and minced garlic - sautéing until fragrant, about 2 minutes.
Add tomato paste, stir and cook for 1 minute. Add in the broth from canned meat, cumin, vinegar, chili powder, Chipotle powder, salt, and green chiles. Stir to combine.
Add in the beef and bring to a boil. Boil for 3 minutes, then reduce heat and let simmer.
Spoon a little of the sauce to the bottom of your baking dish. Spread the refried beans onto each tortilla shell, then divide the meat between the tortillas. Roll them up and place them into the baking dish.
Cover in enchilada sauce, sprinkle cheese evenly over the whole dish and bake until cheese is melted, 10-15 minutes.
Serve with sour cream and cilantro (optional) and enjoy!