Ingredients:

• 2 tablespoons olive oil

• ¼ cup all-purpose flour (spooned and leveled)

• 1 can (14 ½ ounces) reduced sodium chicken broth

• 1 ½ tablespoons chili powder

• 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• ¾ lb lean ground beef

• Coarse salt and ground pepper

• 8 corn tortillas (6-inch)

• 1 ½ cups shredded cheddar cheese (6 ounces)

• ¼ cup chopped cilantro

Preparation:

1. Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

2. Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.

4. Raise oven heat to 450 degrees. Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro.

5. Serves 4