Sauce:
2 TBS Canola oil
2 TBS flour
3- 10 oz cans hot red enchilada sauce
2 cups chicken broth
1 ½ tsp salt
½ tsp pepper

Meat:
1 ½ lb. ground beef
1 tsp onion powder
1 tsp chili powder
½ tsp cayenne
½ tsp salt
½ tsp pepper

Else:
3 cups cheese (mix of mostly 4 cheese Mexican and Monterey Jack)
10 tortillas

Instructions:
In 4-quart sauce pan on medium, heat oil and whisk in flour
Add enchilada sauce, chicken broth, salt and pepper.
Whisk and bring to simmer.
Preheat oven to 350 degrees
While sauce is simmering, brown ground beef, adding onion powder, chili powder, cayenne, salt and pepper as it cooks.
Pour about 3/4 the sauce in largest glass baking dish.
Using tongs, dredge both sides of tortillas in sauce, scraping excess as you slide them from baking dish to stack on a plate.
Using slotted spoon, spoon ground beef into center of tortilla, add a big pinch of cheese. Roll tortilla and place in glass dish seam side down. Repeat.
Pour remaining sauce over enchiladas. Sprinkle remaining cheese over top.
Bake 20 minutes. Should be bubbly.