1 1/2 lbs. ground beef
1/2 cup chopped onion
2 teaspoons garlic powder
1 1/2 teaspoons.salt
1 teaspoon pepper
8 cups beef broth or bouillon
2 cans (14 1/2 oz each) whole peeled tomatoes
3 tablespoons chili powder
1 tablespoon plus 1 1/2 teaspoons. paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water
16 corn tortillas (6-inch)
6 cups (24-oz) shredded Cheddar cheese
1 cup chopped onion
1 cup (4-oz) shredded American cheese
To prepare the sauce; in a large saucepan or dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain any excess grease. Add broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to boil. Reduce heat and simmer uncovered 1 hour.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.
To prepare the enchiladas; preheat the oven to 350 degrees F. Heat about 1/2-inch of vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in oil until softened, about 2 seconds on each side. drain on paper towels. In large bowl, combine Cheddar cheese and onion. Mix well. Spoon 1/3 cup cheese mixture down center of each tortilla. Roll up and place seam side down in two 11×7-inch baking dishes. Top with chili sauce. Cover with foil. Bake for about 10 minutes. Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.