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1
Butter a 13 x 9-inch baking dish.
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2
To make the sauce; heat butter in a saucepan over medium-low heat; add in garlic, chili powder, cumin, orgeano, 2 teaspoons seasoned salt and cayenne pepper and flour, cook stirring for 2 minutes.
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3
Add in canned beef broth and bring to a boil; whisking/stirring until bubbly and thickened.
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4
Add in tomato sauce; simmer for about 4-5 minutes over low heat.
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5
Adjust all seasonings to taste; remove from heat.
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6
Spread about 1-1/2 cups of the sauce into the buttered baking dish; set the remaining sauce aside.
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7
For the filling; in a skillet cook the ground beef with onions, garlic and jalapeno pepper until no longer brown; drain all fat.
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8
Add in flour, chili powder, cumin, oregano, beef bouillon powder, Worcestershire sauce, seasoned salt and black pepper; cook for 2 minutes.
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9
Add in stewed tomatoes then break up the tomatoes with a fork; bring to a simmer; cook uncovered for about 25 minutes (adjusting seasoning to taste).
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10
After the 25 minutes cooking time add in 1 cup shredded cheddar cheese; stir until melted then remove from heat.
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11
To assemble the enchiladas; spread about 1/4-cup pf the beef mixture down the center of each flour tortilla, then sprinkle with 2-3 tablespoons shredded cheddar cheese (or to taste).
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12
Roll up tightly and place seam-side down over the sauce in the baking dish.
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13
Drizzle the remaining sauce over the enchiladas.
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14
Cover and bake in a 350 degree oven for about 12-15 minutes or until heated through (do not overcook or the tortillas will become soggy).
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15
Remove from oven and sprinkle with about 1 cup grated cheddar cheese and return to bake uncovered for another 8 minutes or until the cheese has melted.
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16
Let stand for about 20 minutes or more before serving.
