TO A FOOD PROCESSOR ADD: TOMATO SAUCE CHIPOTLES TOMATO PASTE CHILI POWDER SALT GARLIC POWDER CUMIN ONION POWDER OREGANO
PROCESS UNTIL SMOOTH.
ADD OIL TO A PAN OVER MEDIUM HEAT. ONCE THE OIL IS HOT, SPRINKLE OVER THE FLOUR AND WHISK UNTIL MOIST.
ADD THE CHICKEN BROTH ONE SPLASH AT A TIME. THEN, ADD THE TOMATO SPICE MIXTURE AND WHISK TO COMBINE. SIMMER 5 MINUTES AND SET ASIDE.
FOR THE ENCHILADAS
HEAT A LARGE PAN OVER MEDIUM-HIGH HEAT AND SAUTE THE ONIONS. WHEN ONIONS ARE SOFT ADD GROUND BEEF, AND SPICES AND COOK THROUGH.
REMOVE FROM THE HEAT AND ADD THE 2/3 OF ENCHILADA SAUCE TO THE MEAT. STIR AND SET ASIDE TO COOL. ADD 1/4 CUP OF CHEDDAR AND MONTEREY JACK CHEESE TO THE BEEF MIXTURE.
WARM THE TORTILLAS TO MAKE THEM MORE FLEXIBLE BY WRAPPING THEM IN A WET PAPER TOWEL AND HEATING THEM IN THE MICROWAVE.
ADD A THIN LAYER OF ENCHILADA SAUCE TO THE BOTTOM OF YOUR CASSEROLE DISH.
ADD 2 TABLESPOONS OF BEEF MIXTURE TO EACH TORTILLA AND ROLL TIGHTLY. PLACE THEM SEAM SIDE DOWN IN THE CASSEROLE DISH.
POUR 2 CUPS OF THE SACUE ON TOP AND SPRINKLE WITH THE REMAINING CHEESE. BAKE 20-25 MINUTES.