Tex Mex Beef Enchiladas

Recipe courtesy of wrysmyguy

2 TBSP olive oil
1/4 C all purpose flour (spooned and leveled)
1 can (14.5 oz) reduced sodium chicken broth
1 1/2 TBSP chili powder
1 small can chipotle chili in adobo, minced, plus 1
TBSP adobo sauce from the can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 LB lean ground beef
salt and pepper to taste
8 corn tortilla (6 inch)
1 1/2 C finely shredded cheddar cheese (6 oz)
1/4 C chopped cilantro

1. Make sauce: In a medium sauce pan, heat 1 1/2 TBSP
oil over medium heat. Add flour and cook - whisking
occasionally, 1 minute. Add broth, chili powder,
chipotle and adobo sauce and 3/4 cup water; bring to a
boil, whisking constantly, Reduce heat and simmer
until lightly thickened, about 10 minutes.

2. Make filling: In a 10 inch non-stick skillet, heat
remaining oil over medium-high. Add onion, garlic, and
beef; season with salt and pepper. Cook, stirring
until cooked though, about 8 minutes.

3. Preheat oven to 350*. Spoon 1/4 cup sauce in the
bottom of an 8 inch square baking dish. Set aside.
Make enchiladas: stack tortillas; wrap in foil and
warm in oven, 10 minutes. Fill each with a heaping 1/2
cup beef mixture and 2 TBSP cheese; tightly roll up.

4. Raise the heat to 450*. Arrange enchiladas, seam
side down, in baking dish. Top with remaining sauce;
sprinkle with cheese. Bake, uncovered, until hot and
bubbly, 15-20 minutes. Let cool 10 minutes before
serving. Serve garnished with cilantro and . if
desired. a green salad.