Tex-Mex Beef Enchiladas

Ingredients

• 2 tablespoons olive oil 
• 0.3 cup flour all-purpose (spooned and leveled)
• 14.5 ounces chicken broth canned
• 1.5 tablespoons chili powder 
• 1 small chipotles in adobo canned minced
• 1 small onion finely chopped
• 2  garlic clove minced
• 0.8 pound ground beef lean
• 1 serving coarse mustard 
• 8 6-inch corn tortillas ()
• 6 ounces cheddar cheese shredded
• 0.3 cup cilantro leaves chopped

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium.
2. Add flour and cook, whisking occasionally, 1 minute.
3. 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.
4. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high.
5. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
6. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 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.
7. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese.
8. Bake, uncovered, until hot and bubbly, 15 to 20 minutes.
9. Let cool 10 minutes before serving.
10. Serve garnished with cilantro and, if desired, a green salad.