In a large skillet, heat olive oil over medium heat. Add diced yellow onion and jalapeño, sautéing until the onion is translucent, about 5 minutes.
Add ground beef to the skillet. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
Stir in chipotle peppers, chili powder, cocoa powder, kosher salt, black pepper, cumin, oregano, and smoked paprika. Mix well and cook for an additional 2-3 minutes.
Pour in fire roasted diced tomatoes and beef stock, stirring to combine. Bring to a simmer and cook for about 10 minutes.
While the filling simmers, heat vegetable oil in a separate skillet over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until pliable. Drain on paper towels.
Preheat your oven to 350°F (175°C). Spoon a generous amount of beef filling down the center of each tortilla, roll it up tightly, and place seam-side down in a greased baking dish.
Once all enchiladas are in the baking dish, sprinkle shredded Mexican blend cheese over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Let the enchiladas rest for a few minutes after removing from the oven. Garnish with minced yellow onion and cilantro before serving.
