• Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
• Prepare and measure all of the ingredients before starting. This is a multi-tasking recipe, we are making the enchilada sauce and filling at the same time. Having everything measured and ready to go will make things easier.

Enchilada Sauce

• In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes. (While you are waiting for the onion to cook, start the beef for the filling - step 1 under "Enchilada Filling" below.)
  1 tablespoon olive oil, 1 small yellow onion, 1/2 teaspoon kosher salt
• Stir chili powder and cumin into the onion for the enchilada sauce and cook for about 30 seconds.
  2 teaspoons chili powder, 1 1/2 teaspoons cumin
• Stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
  1 tablespoon all purpose flour, 15 ounces tomato sauce, 1 cup chicken stock, 2 cloves garlic
• Transfer the enchilada sauce to a blender and blend to make smooth (optional). Then put it back in the skillet you made it in to make dipping the tortillas easy.

Enchilada Filling

• While the onion is sautéing for the enchilada sauce, add the ground beef to a separate skillet to make the enchilada filling, breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes.
  1 pound ground beef, 1/2 teaspoon kosher salt, 1 small yellow onion, 1/4 teaspoon black pepper
• Once the beef is cooked through, remove from the heat, drain the fat and stir in the green chiles. Add 1/2 cup of the finished and blended enchilada sauce to the ground beef.
  4.5 ounces diced green chiles

Constructing the Enchiladas

• Dip the corn tortillas in the warm enchilada sauce one at a time. Run the coated tortilla between 2 fingers to pull off excess sauce.
  10 six inch corn tortillas
• Add a scant 1/4 cup of the beef filling and about a tablespoon of the shredded cheese to the coated tortilla. Roll and place seam side down in the prepared baking dish. Continue with all 10 tortillas.
  2 cups shredded Colby Jack cheese
• Pour any remaining enchilada sauce over the top, and then top with the remaining cheese.
• Bake uncovered for 20 minutes or until the cheese is bubbly.