Homemade Beef & Cheese Enchiladas

Brown hamburger with chopped onions, salt and pepper. Drain and set aside.

For the sauce, in a large family skillet or stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.

Spray two 9×13 pyrex baking dishes and set up assembly line style: tortillas, beef, cheese and sauce. Dip a tortilla in the enchilada sauce, allowing excess to drip off. Lay on a plate and fill with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.

Bake at 350ºF for 30 minutes each or freeze the second pan for another day.

Note: This recipe makes about 8 cups of enchilada sauce.