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1
To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
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2
Drain meat on paper towels.
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3
Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
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4
Mix well, breaking up tomatoes with a spoon.
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5
Bring to a boil.
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6
Reduce heat and simmer uncovered for one hour.
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7
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
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8
Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
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9
Continue cooking sauce for about 5 more minutes.
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10
For enchiladas, heat oven to 350u00b0F.
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11
Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
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12
Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
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13
In a large bowl, combine Cheddar cheese and onions.
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14
Mix well.
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15
Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
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16
Roll up and place seam side down into two 11X7-inch baking dishes.
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17
Top enchiladas with chili sauce.
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18
Cover each dish with foil.
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19
Bake for 10 minutes or until hot.
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20
Remove foil.
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21
Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.
