Beef enchiladas

I've been asked twice recently for this recipe. It's pretty easy and can vary from mild to very spicy depending on your liking...just add more or less chipotle. I think I got it from Real Simple, but now I don't know.

2 T olive oil
1/4 c flour
1 can chicken broth
1 1/2 T chili powder
1 small can chipotle chile in adobo, minced + 1 T adobo sauce from can
I don't know what "small" means. I use one 10 or so ounce can to double the recipe and it is moderately spicy.
1 small onion, diced
2 garlic cloves, minced
3/4 pound ground beef
salt & pepper
8 corn tortillas
1 1/2 c shredded cheddar or Monteray Jack cheese
fresh cilantro, for garnish

Heat 1 1/2 T oil over medium heat. Add the flour and cook, stirring often, 1 minute. Add broth, chili powder, chipotle and adobo sauce and 3/4 c water. Bring to boil. Stir constantly. Reduce heat and simmer until thickened, about 10 minutes.

In large skillet, heat 1/2 T oil over medium-high heat. Add onion, garlic and beef. Season with salt and pepper. Cook 8 minutes or until meat is brown.

Preheat oven to 350. Warm tortillas in oven in foil (at least) 10 minutes (the warmer they are the less likely they'll break).

Fill tortillas with 1/4 c beef and 2 T cheese (if you're in a rush, don't put the cheese inside the tortillas, just sprinkle it all on top). Roll tortillas and place seam-side down in square baking dish. Pour sauce on top. Then top with remaining cheese.

Raise the oven to 450. Bake 15-20 minutes uncovered.

If you want to freeze them, freeze the sauce separately. Then thaw, pour sauce on top and top with cheese. Bake covered at 350 for 30 minutes. Remove cover and bake 10-15 more minutes or until cheese is melted.

Garnish with cilantro.

Serves 4.