Step 1

Add the tomato sauce, paste, chipotles, chili powder, salt, garlic powder, cumin, onion powder, and oregano to a food processor fitted with a blade attachment or blender. Process until smooth and set aside.

Step 2

Add the oil to a large sauté or fry pan over medium heat and allow to come to temperature. Once the oil is hot, sprinkle over the flour and whisk until the flour has moistened.

Step 3

Add the chicken broth one big splash at a time, whisking well after each addition. Add the tomato-spice mixture and whisk to combine.

Step 4

Allow the mixture to come to a simmer, and reduce the heat (as necessary) to maintain a simmer. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Set aside until ready to use.

Step 5

Preheat oven to 350° and have ready a 9x13” greased casserole dish.

Step 6

Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the diced onion and saute about 4-5 minutes, stirring often.

Step 7

Add the ground beef, chili powder, garlic powder, cumin, and Kosher salt, and mix in the spices while breaking the meat apart with a spatula. Cook for 10 minutes or until completely cooked through.

Step 8

Remove from the heat and transfer the meat mixture to a bowl. Add 2/3 cup of enchilada sauce to the ground beef, stir, and set aside to cool slightly. Then, add a ¼ cup each Monterrey Jack and Cheddar to the beef mixture and stir to evenly distribute.

Step 9

Dampen 2 paper towels and wrap half of the tortillas in the towels. Heat in a microwave for thirty seconds to 1 minute, until warmed and pliable. Repeat with additional paper towels and the remaining tortillas.

Step 10

Add enchilada sauce to the casserole dish to thinly coat the bottom. Then, one at a time, add 2 tbsp of beef filling to a tortilla and roll tightly. Place seam-side down in the dish. Continue to roll enchiladas, placing them side-by-side until you can no longer fit any more in the dish.

Step 11

Pour about 2 cups of enchilada sauce evenly over the enchiladas and sprinkle with the remaining cheese. Reserve any remaining enchilada sauce for another use.

Step 12

Bake, uncovered for 20-25 minutes. Allow to cool, serve, and enjoy.