From ‘Real Simple’ Magazine

INGREDIENTS
2 T olive oil
1/4 c flour
1 can chicken broth
1 1/2 T chili powder
1 small can chipotle chili in adobo, minced
1 T adobo sauce from can
1 small onion, diced
2 garlic cloves, minced
3/4 pound ground beef
salt & pepper
8 corn tortillas
1 1/2 c shredded cheddar or Monterey Jack cheese

DIRECTIONS
1. Heat 1 1/2 T oil over medium heat. Add the flour and cook, stirring often, 1 minute. Add broth, chili powder, chipotle and adobo sauce and 3/4 c water. Bring to boil. Stir constantly. Reduce heat and simmer until thickened, about 10 minutes.
2. In large skillet, heat 1/2 T oil over medium-high heat. Add onion, garlic and beef. Season with salt and pepper. Cook 8 minutes or until meat is brown.
3. Preheat oven to 350. Warm tortillas in oven in foil (at least) 10 minutes.
4. Fill tortillas with 1/4 c beef and 2 T cheese (if you're in a rush, don't put the cheese inside the tortillas, just sprinkle it all on top). Roll tortillas and place seam-side down in square baking dish. Pour sauce on top. Then top with remaining cheese.
5. Raise the oven to 450. Bake 15-20 minutes uncovered. Garnish with cilantro.