Ingredients:

Sauce:

• 1 tablespoon vegetable or canola oil
• 1 tablespoon all-purpose flour
• 1 28-oz can enchilada or red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro

Meat:

• 1 1/2 pounds ground beef
• 1 medium onion diced
• 2 – 4 oz cans diced green chili’s
• 1/2 teaspoon salt
• 1 teaspoon Dave’s Ancho Powder
• 1 teaspoon ground cumin
• 1 teaspoon Scorpion Pepper Flakes

Additional:

• 10 flour (or corn) tortillas
• 3 cups grated sharp cheddar cheese
• 5 green onions chopped
• 1/2 cup chopped cilantro

Instructions:

1. SAUCE – in a saucepan, combine oil and flour over medium heat to create a paste. After a minute or so, add your enchilada sauce, chicken broth and salt. Bring to a boil, then reduce the heat to low and simmer for about 30-45 minutes. At around the 40 minute mark, add in the cilantro.
2. MEAT – While the sauce is simmering, brown the hamburger meat along with the onions. When cooked through, drain fat. Stir in the green chillies, salt,  Dave’s Ancho Powder, ground cumin and Scorpion Pepper Flakes.
3. Preheat the oven to 350 degrees.
4. Pour about 1/2 cup of sauce on the bottom of a 9 x 13 inch casserole dish.
5. In a small baking pan (I used a round cake pan), pour some of the sauce into the bottom. Dip each tortilla into the sauce so that both sides are coated, then add the ground beef mixture, shredded cheddar, and a few sliced green onions.
6. Roll up the tortilla nice and tight and place in the bottom of the pan.
7. Continue this process until you have no more tortillas and filling left. Pour remaining sauce over the top of the enchiladas and top with remaining shredded cheddar.
8. Bake for around 20 minutes. You’ll know it’s done when the cheddar cheese is all gooey and melted!
9. Top it off by adding a little fresh green onion and cilantro, and a dollop of sour cream.